Tag Archives: salad

Cedro salad with shrimp and cucumber

It’s not very often that I come across a recipe that makes me want to run out asap and grab ingredients, but the lemon salad over at Polenta e Baccala is so unique that the summer of 2017 will be remembered as the one where I contentedly devoured it 3 days in a row.


Cedro and your average lemon

The salad recipe utilizes the pith of a specific type of lemon found in southern Italy. Contrary to what most might believe, the spongy part of certain citrus are actually edible, certainly good for you, and definitely not as bitter as the average lemon. I wasn’t able to get the type called for, but this enormous cedro (citrus medica ) was better than nothing.

Weighing in at 767 grams (1 lb. 11 oz.), it’s almost as big as Maddie’s head. It’s also untreated so I saved the peel for later use. The soft pith is very thick.

On the left is the result from Polenta e Baccala’s recipe using half of that cedro. To the right is the other half in something I came up with to use the cukes we’ve been harvesting from the garden. It has cooked shrimp, chopped cucumbers, fresh basil, evoo, a good squeeze of lime juice and salt & pepper to taste. Serve chilled.

Both salads taste even better the 2nd day. Great on its own or as a side to crispy pan fried fish or chicken.

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Cold asparagus salad with prosciutto

So easy! Steam green and white asparagus until tender, cut into 1-inch pieces, toss with rucola, shaved parmigiano, and season with olive oil, sea salt and ground black pepper. Drizzle with balsamic vinegar and top with prosciutto.

Obligations each weekend this month hasn’t allowed a chance of checking out local asparagus festivals, so what do we do? We celebrate asparagus at home. Serve this outside on a warm sunny day and follow with grilled fish or roasted chicken. A bottle of chilled white wine optional!

And if you happen to find yourself with more asparagus than you know what to do with

When I’m feeling vegetarian, I make this asparagus lasagne with ricotta, soy milk bechamel (purchased from a health food store) and mushrooms in between the layers.

It is a versatile vegetable in asian dishes and stir-fries

My favorite way, however, will always be with fried eggs, butter, and grated parmigiano.