Using cooked shrimp makes this updated Italian-style bread salad faster to prepare. A lemony vinaigrette adds a fresh twist.
As pan heats, peel carrot; cut in half lengthwise, then crosswise on a bias into thin slices. Thinly slice celery on a bias; set carrot and celery aside.
Grill bread slices 1-2 minutes on each side or until grill marks appear, turning with Chef's Tongs. Remove bread slices from pan and cool on Cutting Board. Cut bread slices into cubes with Bread Knife.
Meanwhile, for dressing, zest lemon to measure 1 tbsp (15 mL) zest. Juice lemon to measure 2 tbsp (30 mL) juice. Snip parsley using Professional Shears. Whisk together lemon zest, juice, parsley, pressed garlic, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl. Slowly add remaining 1/4 cup (50 mL) oil, whisking until well blended.
To assemble salad, peel shrimp; remove tails. Add shrimp, carrot and celery to dressing. Fold bread cubes into mixture and serve immediately.
U.S. Nutrients per serving: Calories 330, Total Fat 19 g, Saturated Fat 2.5 g, Cholesterol 65 mg, Carbohydrate 19 g, Protein 21 g, Sodium 1020 mg, Fiber 2 g
1 starch, 3 medium-fat meat, 1/2 fat (1 carb)
Grilled bread adds great texture and smoky flavor to this salad. Thick-crusted, chewy types, such as ciabatta, will hold up well to the dressing.
Using cooked frozen shrimp saves time. Thawing shrimp overnight in refrigerator is the best. If you dont have time to thaw overnight, place into a bowl of cold water. Drain and pat dry when ready to use. For even faster preparation, buy already peeled shrimp.
This is a great recipe to showcase a high-quality, extra-virgin olive oil. The color and flavor will shine and complement the salad.
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