Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor.Slideshow:More Summer Salad Recipes
this was quite a nice outdoor dinner on a hot summer’s eve. I sautéed the shrimp and next time I think I would do that again but with garlic and red pepper flakes for some ‘zing.’ This dish was delicate with a 'mild' flavour. Used 5 oz mixed romaine and spinach. Dressing for half was enough for 3. Used ¾ pinch cayenne which I will increase next time. Used coconut milk instead of yoghurt as I had some left over and that was fine. Plated before taking to the table with drizzle of dressing and then more at the table in our garden. A crusty bun with butter to complete. Domaine de Triennes Rosé was very nice. Yes, will do this again.
Delicious! I had leftover shrimp, corn and potatoes from a boil. I added tomato and corn cut off the cob for my salad and the combination was perfect.
Just wonderful & soooooo good!
This is definitely a keeper. The sauce was so amazingly flavorful!
