Roy Yamaguchi's Maui Wowie Salad
Inspired by Roy’s love for vegetables and greens, this salad is a refreshing
combination of feta, capers, shrimp, tomatoes and fresh lettuce. It was
named after the great produce grown on the island of Maui. The funny side
to it is that it is also named "wowie" because when it first came out, people
thought it was so delicious, that they wanted to eat more than just one!
Roy Yamaguchi's Hawaiian fusion cooking makes me want to take a trip now.
2 teaspoons minced shallots
2 Tablespoons plus 1 teaspoon capers
1/4 cup fresh lime juice
1/2 cup plus 1 Tablespoon olive oil
3/4 teaspoon Dijon mustard
1 Tablespoon honey
4 vine ripened tomatoes (about 1 lb), sliced very thin
1/3 cup crumbeled feta cheese
1/3 cup finely chopped sweet onion
12 large cooked shrimp, each cut crosswise into 3 pieces
1/2 medium avocado, diced into pieces the same size as the shrimp
8 Bibb lettuce leaves (prefferably hydroponic), cut into 1/8 inch strips
4 popcorn shoot sprouts (optional)
Combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth.
Add olive oil and mustard and blend until well combined.
Stir in honey.
TO ARRANGE SALAD:
Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle.
Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well.
Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well.
Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well.
Mound 1/4 of the lettuce in center of tomato ring.
Spoon one 1/4 of the feta and shrimp mixture on top.
Drizzle tomatoes and salad with some of the remaining dressing.
Garnish with popcorn shoot sprouts.
Posted by Nancy K(MN)