Text 31551, 87 rader
Skriven 2012-12-03 06:07:38 av Dave Drum (1:261/38)
Ärende: SF Gate 1375
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Cobb Salad
 Categories: Salads, Seafood, Vegetables, Citrus, Fruits
      Yield: 4 servings

      3    Ears corn; in husk
      2    Red bell peppers
      1 lb Medium shrimp
      2    Beefsteak tomatoes; cored,
           - thick sliced
      3 tb Corn oil
      2    Egg yolks
      1 ts Mustard
      2 tb Cider vinegar
           Juice of 1/2 lemon
      1 ts Honey
  1 1/2 c  Oil
           Salt & white pepper
      1    Head chicory; cleaned,
           - trimmed, thin sliced
    1/2 bn Watercress leaves
      3 lg Hard-cooked eggs; coarse
           - grated
      1    Avocado; peeled, pitted, in
           - thin wedges

  By Andrew Schloss, Chronicle contributor

  Cook the ears of corn over a hot grill until the husks
  brown, turning the ears every few minutes. This will take
  about 10 minutes.

  If there is enough room on the grill, blacken the skins of
  the peppers at the same time; if not, do the peppers
  separately.

  Remove the corn and peppers from the grill and cool for a
  few minutes.

  While the corn and peppers are cooling, brush the shrimp
  and tomatoes with oil and grill each for 2 minutes per
  side, until the tomatoes are crosshatched with grill marks
  and the shrimp are firm. Remove from the grill and cool
  for a few minutes.

  While the shrimp are cooling, whisk together the yolks and
  mustard until the yolks are pale. Mix in the vinegar,
  lemon juice and honey. Then whisk in the oil in a slow,
  steady stream. Season to taste with salt and pepper. Set
  aside.

  Peel the peppers and remove the stems and seeds. Slice
  thinly.

  Remove the husks from the corn and cut the kernels from
  the ears with a sharp knife. Toss the corn with some of
  the dressing and set aside.

  Peel the shrimp and clean. Toss with a few tablespoons of
  the dressing.

  To assemble the salad: Toss the chicory with the
  watercress and a few tablespoons of the dressing. Arrange
  as a bed in a large salad bowl.

  Place the grated egg in the center of the bed of greens.
  Encircle the egg with shrimp and then with a circle of the
  corn. Encircle this with the red pepper strips. Place the
  avocado strips around the edge of the bowl and garnish
  with the grilled tomato slices. Pour the remaining
  dressing over all.

  Serves 4.

  URL: http://sfgate.com

  MM Format by Dave Drum - 18 August 2012

  Uncle Dirty Dave's Archives

MMMMM

... Gluttony is NOT a secret vice. - Orson Wells

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