Categories
Salad

Shrimp Salad Stuffed Avocado

This year, Redwood Creek Wines joined the Arbor Day Foundation in planting thousands of trees in the nation’s forests. You can celebrate Arbor Day (or any day!) with a signature recipe from Redwood Creek Wines: Shrimp Salad Stuffed Avocado. The recipe pairs perfectly with Redwood Creek’s fruity Pinot Grigio, which has notes of ripe red apple, pear and citrus.

Shrimp Salad Stuffed Avocado Paired with Pinot Grigio

Ingredients

  • 3 medium Haas avocados
  • 1 lb. medium raw shrimp
  • 6 tbs. lemon juice
  • 1 Bay leaf
  • 1 ½ tbs. chopped fresh tarragon
  • 1 cup mayonnaise
  • Salt and pepper to taste
  • Paprika for garnish

Directions
Bring 2 qts. lightly salted water to a rolling bowl with 2 tbs. lemon juice and 1 bay leaf. Add shrimp, reduce heat to low and simmer covered 3-5 minutes or until shrimp have turned pink. Reserve ½ cup of cooking liquid. Drain and let cool. Peel and clean shrimp. Place shrimp in food processor with reserved liquid, lemon juice, tarragon and mayonnaise. Pulse mixture until shrimp have broken into small chunks. Season with salt and pepper. Keep cool until ready for service.Cut each avocado in half lengthwise, working around pit. Split avocado apart and discard pit. Carefully peel avocado and make a few slices ¾ of the way up each half, slightly fanning out each half over dressed greens. Spoon shrimp salad onto each avocado and garnish with paprika. Serve over lightly dressed salad greens. Pair with Redwood Creek Pinot Grigio.

Also try Redwood Creek’s Tri-Tip with Cabernet Sauvignon Marinade.

Categories
Appetizers Featured Recipes Healthy Options Salad

Grated Beet & Carrot Salad with Ginger

Ingredients

  • 1 lb. red or golden beets
  • 1 lb. carrots
  • 1 bunch scallions
  • 1 tbsp. freshly peeled and grated ginger
  • 1 tsp. dijon mustard
  • 1 lime, juiced
  • 1 tbsp. vegetable oil
  • ½ cup cilantro leaves
  • salt and pepper to taste

Instructions

  1. Peel and grate the beets and carrots.
  2. Wash and slice the scallions (white and green parts) thinly.
  3. Toss together the grated vegetables, scallions and ginger.
  4. Add the mustard, lime juice, and oil.
  5. Season with salt and pepper and toss together.
  6. Just before serving, garnish with the cilantro leaves.
Categories
Salad

Pomegranate Salad a la TAVOLO

A dish from Nuno Alves, chef at Tavolo Ristorante in Dorchester.

This is a light and refreshing salad perfect for the fall or winter (pomegranate season).

Note: Italians normally eat salad after the meat course.

Ingredients:

  • 1 Head frisee, ripped and washed
  • 1 Head Boston lettuce, ripped and washed
  • 1 Head romaine, chopped and washed
  • 3 Ounce Baby arugula
  • 1 Shallot
  • 1 Teaspoon Honey
  • 2 Ounce White balsamic vinegar
  • 2 Ounce EVO
  • 2 Ounce Grapeseed Oil
  • Salt and pepper to taste
  • 1 Pomegranate, seeded
  • 8 Ounce Goat or feta cheese
  • 2 Ounce Toasted pistachio nuts
  • 1 Cup POM juice, reduced to a syrup

Cooking instructions:

  1. For the Vinaigrette:
  2. Mince the shallot and put in a medium bowl along with the honey and vinegar.
  3. Season liberally with salt and pepper, whisk well to combine. Salt dissolves in the vinegar so adding the salt before you add the oil ensures even seasoning. Let sit for ten minutes.
  4. Whisk and add the oils, it will not stay emulsified for long, so make sure to mix it well just before dressing the salad.
  5. For the Salad:
  6. Mix lettuces and toss with a small amount of EVO. (This helps protect the lettuces from the acid and keeps them crisp longer)
  7. Salt and pepper them, then dress with the vinaigrette. Start with a few tablespoons and taste the greens.
  8. Adjust the amount if you like your greens more dressed.
  9. Top with pistachios, pomegranate seeds and crumbled cheese. Drizzle with cold POM reduction and a little more EVO.

Tavolo is a comfortable spot where everybody knows your name. Be welcomed with a smile as big as our TV screens. Try a meatball that was featured in Bon Appetit Magazine. Free parking across the street. The food press call Tavolo: unpretentious, tasty, diverse, a keeper. How many more reasons do you need? Visit Tavolo today. Where good food is everything. Open daily from 5 p.m.