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Punch
and Judie Salad
By
Owner / Chef Judie Vacchina, Amazatto Foods
Made
with:
Newfoundland Coldwater Shrimp, Canada
Ingredients:
1 lb. of Shrimp
2 cups Celery (diced)
1 tbls. Minced Onion
3/4 cup Mayonnaise
2 Large Garden Tomatoes (sliced thick)
6 Large Artichoke bottoms (cooked)
1 head Iceberg Lettuce (shredded)
3 Hard Cooked Eggs (finely grated)
Procedure:
In a bowl, combine the shrimp, celery, and onion. Add
just enough mayonnaise to bind the ingredients together
Set aside. On each plate, place a bed of shredded lettuce,
then a thick slice of tomato, put an artichoke bottom
on it, and then the shrimp mixture. Garnish with chopped
egg and parmesan cheese. Serve with pesto dressing. For
the pesto dressing, take your favorite pesto sauce, add
olive oil slowly as you blend, and lightly drizle over
the salad.
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