Shrimp and Ribeye Salad with Vinaigrette

This was a lovely Sunday meal.  It was packed with such wonderful flavors and I adore all the fresh vegetables.   Some we grew ourselves.  I love using our own fresh veggies and herbs. 

Ingredients
  • 1 ribeye steak
  • 1/2 pound shrimp deveined and tail off.
  • salt & pepper to season steak
  • 1 head of romaine, chopped
  • 1/2 cup chopped summer squash
  • 1/2 cup chopped Zucchini
  • 1 cup of fresh green peas
  • 1 pint of cherry tomatoes, halved
  • ½ cup of raw walnuts or pecans
  • 4 oz. of crumbled goat cheese or cheese of your choice.
Balsamic Vinaigrette:
  • 2 tablespoons of dijon mustard {gluten-free}
  • 1 garlic clove, minced
  • 1 teaspoon of dry basil
  • ¼ cup of balsamic vinegar
  • ½ cup of olive oil
  • salt & pepper to taste
Instructions
  1. Heat grill to medium high heat.
  2. Season ribeye with salt and pepper on both sides.
  3. Place ribeye on grill and cook each side for 5-6 minutes.
  4. Remove from grill and let sit, do not cut until you are ready to assemble salad.
  5. Sautee the shrimp in a bit of lemon Juice and a bit of Old Bay Seasoning
  6. Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined. {sometimes I just put everything in a mason jar and shake} Set aside.
  7. Next, bring a small pot of water to a boil.
  8. Add fresh green peas to pot. Cook for 2-3 minutes and immediately throw in an ice bath to shock them and stop the cooking process. {this is called “blanching”}
  9. To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine,  cherry tomatoes, fresh green peas, walnuts or pecans, crumbled goat cheese, shrimp and chopped ribeye.
  10. Serve with homemade balsamic vinaigrette.
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