(continued from page 31)
4. Slice chicken or cut into ½-inch dice and place in a bowl. Add celery, grapes, mango, and scallions, adding enough dressing to coat. Mix lightly to coat evenly. Or, serve on side. 5. Trim stem end from lettuce leaves and julienne. Spoon couscous into a large, shallow serving bowl, shaping a small hole in center for chicken. Sprinkle lettuce around edge. Spoon curry chicken salad in center over lettuce and sprinkle chopped herb on top. Serve at room temperature or chilled with remaining dressing on the side. Editor's note: If you prefer to pan-sear chicken (as shown on page 30) add ginger at that time and rice wine or sake toward end of cooking. Use store-bought chicken broth or water to prepare couscous per package instructions.
Shrimp, Avocado, and Assorted Greens Over Black Beans with Spicy Salsa makeS 6 ServiNgS
Most people think of me as an expert in Asian cooking, but for family meals, I love to mix it up and make this easy, Mexican-influenced main-dish salad. It’s also extremely versatile: Substitute grilled or rotisserie chicken, pork chops, or flank steak for the shrimp, and you have a totally transformed meal. Salad 1 pound medium raw shrimp, peeled, deveined, and rinsed 4 slices fresh ginger about the size of a quarter, unpeeled and smashed lightly with flat side of a knife 2 tablespoons rice wine, sake, or dry white wine ½ teaspoon toasted sesame oil 1 15-ounce can black or pinto beans, drained and rinsed 12 6-inch flour tortillas 1 5-ounce bag assorted salad greens 3 cups frozen sweet corn, defrosted 2 ripe but firm avocados, peeled, pitted, and cut into ¼-inch cubes
NUTRITION
Spicy Salsa 1½ jalapeños, trimmed and seeded 1 tablespoon minced garlic 1 cup minced scallion greens
SALMON SALAD NIÇOISE: per ServiNg: calorieS 751 (523 from fat); FaT 59g (sat. 9g); chol 179mg; Sodium 810mg; carB 28g; FiBer 6g; proTeiN 29g
32 real food spring 2013
SPINACH & SCALLOP SALAD OVER QUINOA: per ServiNg: calorieS 468 (169 from fat); FaT 19g (sat. 3g); chol 23mg; Sodium 1539mg; carB 52g; FiBer 8g; proTeiN 25g
1 pound (about 3 medium) vine-ripened tomatoes, stemmed and cut into sixths 4 tablespoons freshly squeezed lemon juice (about 1 lemon) ½ cup fresh cilantro 1 teaspoon salt, or more to taste 1. Using a sharp knife, halve shrimp lengthwise along the back, or leave whole if preferred. Place in a bowl, add ginger, rice wine, and sesame oil, and toss lightly. 2. For the spicy salsa: Drop jalapeños and garlic down feed tube of a food processor fitted with a steel blade with motor running, and chop finely. Add scallions and pulse to mix. Add tomatoes and pulse until coarsely chopped. Stir in lemon juice, cilantro, and salt. Pour into a serving bowl and let stand 5 to 10 minutes at room temperature, then refrigerate until ready to serve. 3. Bring 2 quarts water to a boil in a large pot. Add black beans and cook 15 seconds, pour into a colander, and drain. 4. Using same pot, bring 2 quarts water to a boil. Add shrimp and marinade, and cook 2½ to 3 minutes, until cooked through. (If you prefer to sauté shrimp, then warm black beans in small saucepan.) 5. Heat wrapped flour tortillas in microwave on high 1½ minutes, until hot. 6. While tortillas are heating, arrange greens in a large, shallow serving bowl. Sprinkle corn, beans, and avocado over greens. Place shrimp in a mound in center. Let guests serve themselves by portioning some shrimp, corn, beans, avocado, and lettuce into a tortilla and spooning some salsa on top. ■
cook's note As an alternative, serve a charred tomato dressing in place of the salsa. Cut 1 pound (about 3 medium) vine-ripened tomatoes into 1-inch slices and brush with olive oil. Broil 10 minutes each side. Drop 3 cloves garlic down feed tube of a food processor with motor running. Add tomatoes and 2 teaspoons toasted ground cumin, and purée. With motor running, add ¹⁄3 cup freshly squeezed lemon juice and ½ cup olive oil in a thin, steady stream. Add 1 teaspoon salt, ¼ teaspoon freshly ground pepper, and ½ cup chopped fresh cilantro. Mix well and pour into a bowl to be served with salad.
GARLIC-ROASTED PORK W. BROCCOLI SLAW: p e r S e rv i N g : c a l o r i e S 391 (64 from fat); FaT 7g (sat. 2g); chol 46mg; Sodium 1011mg; carB 52g; FiBer 5g; proTeiN 29g
CURRY CHICKEN & MANGO SALAD W. COUSCOUS: p e r S e rv i N g : c a l o r i e S 469 (69 from fat); FaT 8g (sat. 2g); chol 65mg; Sodium 908mg; carB 62g; FiBer 9g; proTeiN 38g
SHRIMP, AVOCADO, GREENS & BLACK BEANS W. SALSA: per ServiNg: calorieS 444 (112 from fat); FaT 13g (sat. 2g); chol 77mg; Sodium 1259mg; carB 65g; FiBer 13g; proTeiN 21g