2 pounds uncooked large shrimp, peeled and deveined
3 large ears of corn, husked
1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices
olive oil
2 tsp hot smoked paprika (Pimentón de la Vera)
12 cups mache (about 7 ounces)
2 avocados cut into 3/4 inch cubes
Instructions
For dressing- Whisk first 4 ingredients in small bowl to blend.
Whisk in olive oil, then truffle oil, if desired. Season with salt and
pepper.
For salad- Bring small saucepan of water to boil. Add pearl
onions and boil 3 minutes. Drain; cool onions slightly. Peel
onions, leaving root ends intact.
Do ahead- Dressing and onions can be made 2 hours ahead.
Cover separately and let stand at room temperature.
Prepare barbecue (medium heat). Thread onions on skewers;
thread shrimp on separate skewers. Place onion skewers, shrimp
skewers, corn, and bread slices on 2 large rimmed baking
sheets. Brush onions, shrimp, corn, and bread with olive oil, then
sprinkle with salt and pepper. Sprinkle shrimp on both sides
with smoked paprika. Grill onions and corn until cooked
through, about 5 minutes per side; grill bread slices until
browned; and grill shrimp until cooked through, about 2 1/2
minutes per side.
Transfer vegetables, shrimp, and bread to work surface. Cut
corn kernels off cobs; place corn kernels in very large bowl.
Remove shrimp and onions from skewers and add to bowl. Add
mâche and avocados to bowl. Toss salad with enough dressing
to coat. Season to taste with salt and pepper. Transfer salad to
large rimmed platter and serve with bread.
Originally Submitted
4/11/2010
0 Out of 5 from
0 reviews
You can add this Summer Salad recipe to your own private DesktopCookbook.
