Green Salad with Shrimp and Wasabi Mayonnaise
Salads • European
Description
This salad from Chef John Smith, the concept chef of Ocean Breeze Restaurant, is crafted on the principle of 'do no harm' — it contains nothing overly caloric or unhealthy, and even the wasabi mayonnaise does not weigh down the dressing as much as it adds intrigue to the flavor. With the spicy sauce, the salad made of broccoli, green beans, and green onions does not come off as overly grassy. Against the green backdrop, the white-pink shrimp look particularly festive.
Ingredients
- Asparagus 5 oz
- Broccoli 5 oz
- Frozen green bean pods 5 oz
- Mixed salad greens 0 oz
- Kenyan Beans 5 oz
- Tomatoes Concasse 5 oz
- King Prawns 10 oz
- Kewpie Japanese Mayonnaise 5 oz
- Scallions to taste
- Olive Oil 0 fl oz
- Walnuts 0 oz
- Sugar 3 spoons
- Ground Black Pepper ½ spoons
- Ponzu sauce 0 fl oz
Step-by-Step Guide
Step 1
Caramelize the nuts. Spread them in a single layer on a heated dry skillet, sprinkle with sugar and black pepper, drizzle with ponzu sauce, and stir. Cook, stirring, until the sugar turns into caramel. Transfer the nuts to parchment paper and let cool, breaking larger pieces by hand.
Step 2
Sequentially add the Kenyan beans, broccoli, asparagus, and green peas to a pot of boiling salted water, then immediately remove them with a slotted spoon and transfer to ice water. After that, dry them on a paper towel.
Step 3
Peel the shrimp, leaving the shells, heads, and tails intact. Remove the intestinal vein.
Step 4
Grill the shrimp on a grill or grill pan brushed with vegetable oil for no more than 10 minutes to prevent them from becoming rubbery.
Step 5
Mix the shrimp with wasabi mayonnaise.
Step 6
In a salad bowl, combine the blanched vegetables with glazed nuts, salad greens, concasse tomatoes, and chopped green onions. Drizzle with olive oil.
Step 7
Place the shrimp on top of the salad and serve.
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