Saturday, May 17, 2014

Santorini Salad w/Cucumber-Basil Yogurt Vinaigrette

Here's a super-simple entree salad great for a light dinner or a warm summer meal.  These roasted garbanzo beans have been the big buzz in foodie world of late and I've been looking for an excuse to try them.  There are too many spice variations for the beans to list and this recipe is about as basic as you get; however, you could certainly add more heat or different spices to suit your taste.

This recipe calls to saute the shrimp but I am an avid shrimp-roaster.  I think it brings out so much more of the shrimp flavor.  Also, I cooked my garbanzo beans in the NuWave in two batches....I liked them with a bit of chew left in the center, so I will make them again at the shorter cooking time.  But if you like yours purely crunchy, you'll want to bake them at the longer cooking time.

One last thing.  You might want to think about doubling the dressing would make a great marinade for some grilled chicken.  And an added bonus, most of this can be made ahead of time and then simply tossed together at mealtime.


Salad Ingredients:
2 (10 oz) bags cut romaine lettuce
15 oz can garbanzo (chickpeas) beans
2 tsp EVOO
Garlic salt and black pepper
1 to 1 1/2 pound peeled and deveined medium/large shrimp
1/2 lemon
1/2 cup crumbled feta cheese
1 pint grape or cherry tomatoes, halved

Cucumber-Basil Yogurt Dressing:
1/2 cup peeled and seeded (optional) chopped cucumber
2 Tbsp plain Greek yogurt
2 Tbsp chopped fresh basil
2 Tbsp EVOO
1 Tbsp fresh lemon juice
1 tsp minced garlic

Preheat oven to 350F.  Drain garbanzo beans then rinse and pat dry with a towel (the drier the better).  Pour onto a baking sheet then add EVOO, garlic salt, and pepper then toss wtih hands or spatula to coat.  Bake for 35-40 minutes or until golden brown, shaking pan halfway through (beans will continue crisping as they cool) then set aside to cool completely (25-30 minutes in the NuWave on 1" rack).  These can be made ahead of time.  Bake then cool comletely before storing in an airtight container.

Combine ingredients for the dressing in a food processor then blend until smooth.  Taste and adjust S&P if necessary then set aside or refrigerate.  This can be made ahead of time.

Preheat a large skillet over medium-high heat then spray with nonstick spray or mist with EVOO.  Pat shrimp dry then season with garlic salt and pepper.  Add to skillet then cook for 1-2 minutes on one side before flipping and cooking for 1-2 minutes on the other side, or until pink (don't overcook).  Squeeze lemon into skillet then cook until evaporated, about 1 minute.  Remove shrimp to plate then set aside.  (To roast the shrimp: Peel and devein shrimp, drizzle EVOO and sprinkle with black pepper.  Place on a lined baking sheet and place broiler on "high."  Cook 4-7 minutes, depending on size of shrimp.  Stir the shrimp halfway through broiling time.  Remove from oven, let cool, and then squeeze lemon over shrimp.  I cooked mine earlier in the day and left it in the refrigerator to completely cool).

Divide lettue between plates then top each with 2 Tbsp feta cheese and a quarter of the tomatoes, shrimp, and crispy garbanzo beans.  Drizzle dressing on top then serve (or you can dress the lettuce before plating).

No comments:

Post a Comment