Shrimp & Vegetable Salad with Ginger-Orange Dressing

You can use basil instead of cilantro (or a combination of both), or add a teaspoon of curry powder to the dressing for a slightly more exotic flavor. If you can’t find mizuna, use mesclun. Thai sweet-hot chili sauce is sold in many grocery stores (look for A Taste of Thai brand).

• 1/2 lb. mizuna, washed and dried
• 1/3 cup plus 2 Tbs. vegetable oil
• 2 cloves garlic, chopped
• 2 tsp. chopped fresh ginger
• 1/2 red onion, thinly sliced
• 1 cup sliced shiitake mushroom caps (6 medium)
• 1 small red bell pepper, cored, seeded, and julienned
• 1/4 lb. snow peas, cut in half if large
• 24 jumbo shrimp, peeled and deveined
• 2 Tbs. rice vinegar
• Juice and grated zest of 1 orange
• 1 Tbs. Thai sweet-hot chili sauce
• 1 tsp. chopped fresh cilantro
• 2 tsp. soy sauce

Tip:

 

Divide the mizuna among four large serving plates or shallow bowls. Set aside.

In a large sauté pan, heat 2 Tbs. of the oil over high heat. Add the garlic and ginger; sauté lightly, about 15 seconds. Add the onion, shiitakes, red pepper, and snow peas and sauté about 3 min. Add the peeled shrimp and sauté just until the shrimp begins to turn pink, about 2 minutes. Add the vinegar, orange juice, and zest, and turn off the heat. Add the remaining 1/3 cup oil, the chili sauce, cilantro, and soy sauce; stir to combine. With a slotted spoon, distribute the shrimp and vegetables over the mizuna. Drizzle the dressing over each salad and serve immediately.