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August 28, 2006
Omar's Chopped Salad with Smoked Paprika Prawns
This is another recipe from the Neighborhood Farmers Market Alliance's Incredible Feast. This comes from Chef Johnathan Sundstorm at Lark. Help us support chefs that support local farms!
Chopped salad (serves 4)
4 c. ripe tomatoes, washed. cored and chopped
1/2c. cucumbers, peeled, seeded and shopped small
1/2c. lemon cucumber, peeled, seeded and shopped small
1/2c. sweet peppers, cored, seeded and chopped small
2 garlic cloves
1/4 bunch Italian parsley, washed. leaves picked and chiffonade
1 small bunch tarragon leaves, washed, picked and sliced
1 1/2TBS sea salt
1/8c. extra virgin olive oil
1/8c. white balsalmic vinegar
Fresh ground pepper
Combine the tomatoes, garlic and salt in a large non-reactive bowl, marinate for 30-60 minutes chilled. Season with extra virgin olive oil, vinegar, pepper and more salt if needed. Chill thoroughly (in freezer in possible) for 1-2 hours.
Smoked Paprika Prawns
8 fresh prawns
1/2TBS olive oil
1 small clove garlic minced
1/2 TBS smoked paprika
Sea salt and freshly ground pepper
Heat a medium saute pan, add oil swirling it around the pan. Add the prawns in a even layer, season with paprika, salt and pepper. Let sear on one side until pink and jsut lightly browned. Turn each prawn over, season again. Add the minced garlic and toss gently to coat. Remove from the pan when prawns are just done and before the garlic browns. Cool to room temperature if using immediately or chill.
To serve: Divide into chilled serving bowls, sprinklw with parsley chiffonade and tarragon leaves sprinkled on top. Slice prawns in half lengthwise and place several halves on top of each chopped salad.
Posted by Christine at August 28, 2006 11:59 AM
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