ONLINE EXCLUSIVE More festive salads Dressing up your menu, with wine pairings from Chef wine consultant Marlene Rossman MARINATED SHRIMP CHOPPED SALAD WITH SWEET BASIL DRESSING Steve Hoverth, chef, Antico Posto, Chicago, www.antico-posto.com 2 1/4 c. canola oil 1/2 t. lemon zest 1 1/2 t. fresh lemon juice 1 T. fresh basil, chopped Method (1) In a blender mix together the dry seasonings, garlic purée, vinegar, sugar and water. (2) While blending, slowly add the olive oil and canola oil. (3) Hand stir in the lemon zest, lemon juice and fresh basil. Refrigerate. Marinated Shrimp 1 oz. sun-dried tomatoes 1/2 oz. oven-roasted tomatoes, seeded 1/2 oz. fresh parsley 1/2 oz. fresh basil 1/2 oz. garlic purée 1/8 c. olive oil 1/4 c. canola oil 3/8 c. balsamic vinegar 1/8 t. salt 1/8 t. pepper 3 1/2 lbs. shrimp, 21-25 count, raw Method (1) In a blender, purée all the ingredients except shrimp. Transfer to a bowl, and stir in shrimp to coat. Refrigerate and reserve for salad preparation. Wine pairing: Alamos Torrontes 2008 (Argentina)—a white wine with fruit and floral aromas of jasmine, pear and melon—has good acidity to balance the shrimp, bacon, cheese and other flavors of this prep. Yield: 12 servings 24 c. romaine lettuce, chopped 3 c. tomato, diced 3 c. hearts of palm, sliced 3 c. blue cheese, crumbled 1 1/2 c. crisp-cooked bacon, chopped 6 fresh Hass avocados, peeled, seeded and diced 3 c. cooked tubetti pasta, chilled 1 1/2 c. green onion, thinly sliced Sweet Basil Dressing (recipe follows) 84 Marinated Shrimp (recipe follows) Method (1) Per order, toss 2 c. romaine, 1/4 c. tomato, 1/4 c. hearts of palm, 1/4 c. blue cheese, 1/8 c. bacon, 1/2 a diced avocado, 1/4 c. pasta and 1/8 c. green onion with 2 fluid oz. Sweet Basil Dressing. (2) Grill 7 Marinated Shrimp to order as needed, and place on top. Sweet Basil Dressing (3 c.) 4 t. ground mustard powder 1/2 c. sugar 3 1/2 t. dried leaf oregano 1/2 t. crushed dry red chile pepper 1/8 t. ground black pepper 2 1/2 t. kosher salt 3/4 t. dried leaf basil 1 T. garlic purée 1/2 c. red wine vinegar 1/3 c. water 1/2 c. olive oil www.chefmagazine.com September/October 2009 | 33 HASS AVOCADO BOARD