Mikko looked a little dubious when he figured out that the salad was actually the main course, but I won him over with this menu from the July 2003 Cooking Light:
Mediterranean Potato Salad with Shrimp and Feta
I bought precooked shrimp at the fish counter at Andronico's, but next time I might cook them myself ahead of time just to cut that slight supermarket taste.
I didn't eat the peppers and onions.
For the potato salad, to prepare dressing, combine 1 1/2 tablespoons chopped fresh basil, 1 tablespoon fresh lemon juice, 2 teaspoons extravirgin olive oil, 3/4 teaspoon sugar, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon Dijon mustard, stirring well with a whisk.
To prepare salad, arrange 5 cups small red potatoes, quartered (about 1 1/2 pounds), in a single layer on a microwave-safe dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Microwave at HIGH 15 minutes or until potatoes are tender. Place potatoes in a large bowl.
Add 1 pound medium shrimp, cooked and peeled, and 1 tablespoon dressing to potatoes; toss gently to combine. Add remaining dressing, 3 cups thinly sliced romaine lettuce, 1 cup red bell pepper, cut into 1/4-inch strips, 1 cup yellow bell pepper, cut into 1/4-inch strips, 1 cup thinly sliced red onion, and 1/2 cup (2 ounces) crumbled feta cheese; toss gently to coat. Top each serving with 1 1/2 teaspoons chopped pitted kalamata olives. Yield: 4 servings.
For the garlic toast, rub 4 (1-ounce) French bread slices with cut sides of a halved garlic clove, brush with 1 teaspoon olive oil. Broil 1 minute or until golden.Posted by astraea on July 24, 2003 | TrackBack