Warm Salad Of Feta Cheese And Tomatoes With Garlic Shrimp Recipe
Ingredients
| Arugula | 1 Bunch (100gm) | |
| 1 small head of curly endive | ||
| 1 large head of red leaf lettuce | ||
| Feta cheese | 1/2 pound | |
| 1/4 cup plus 6 tablespoons olive oil | ||
| 3 medium garlic cloves, crushed through a press | ||
| Shrimp | 24 Medium | |
| Salt | To Taste | |
| Cherry tomatoes | 1 Pint | |
| Oregano | 2 Tablespoon, minced | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
Directions
1. Trim away the ends and any wilted outer leaves of the arugula, endive and red leaf lettuce. Separate the leaves, wash them well and dry. Tear the leaves into bite-size pieces, wrap and refrigerate. (The greens can be prepared up to 1 day ahead.)
2. Rinse the feta of its salty brine, pat dry and crumble. Reserve at room temperature for up to 2 hours. When you are ready to complete the salad, toss the greens and feta together in a large bowl.
3. In a medium nonreactive skillet, combine 1/4 cup of the olive oil and the garlic. Cook over moderately low heat, stirring frequently, until the garlic begins to sizzle gently, about 2 minutes. Add the shrimp, season with a pinch of salt and cook, stirring, until they are pink, curled and opaque, about 5 minutes. Do not let the garlic brown. With a slotted spoon, leaving as much garlic behind in the skillet as possible, transfer the shrimp to a bowl and cover with foil to keep warm.
4. Add the remaining 6 tablespoons olive oil, the cherry tomatoes and oregano to the skillet. Cook over moderate heat, tossing and stirring gently, until the tomatoes are heated through and the oregano fragrant, about 5 minutes.
5. Add the vinegar to the pan, increase the heat to high and bring just to a boil. Immediately pour the contents of the skillet over the greens and feta in the bowl and toss well.
6. Divide the salad among 6 plates. Garnish each salad with 4 shrimp, season generously with pepper and serve at once.
2. Rinse the feta of its salty brine, pat dry and crumble. Reserve at room temperature for up to 2 hours. When you are ready to complete the salad, toss the greens and feta together in a large bowl.
3. In a medium nonreactive skillet, combine 1/4 cup of the olive oil and the garlic. Cook over moderately low heat, stirring frequently, until the garlic begins to sizzle gently, about 2 minutes. Add the shrimp, season with a pinch of salt and cook, stirring, until they are pink, curled and opaque, about 5 minutes. Do not let the garlic brown. With a slotted spoon, leaving as much garlic behind in the skillet as possible, transfer the shrimp to a bowl and cover with foil to keep warm.
4. Add the remaining 6 tablespoons olive oil, the cherry tomatoes and oregano to the skillet. Cook over moderate heat, tossing and stirring gently, until the tomatoes are heated through and the oregano fragrant, about 5 minutes.
5. Add the vinegar to the pan, increase the heat to high and bring just to a boil. Immediately pour the contents of the skillet over the greens and feta in the bowl and toss well.
6. Divide the salad among 6 plates. Garnish each salad with 4 shrimp, season generously with pepper and serve at once.
Chef
