Sunday, March 09, 2014

Chaya's Chopped Salad


2 jalapeños
1/2 cup plus 2 tablespoons mayonnaise
Juice from 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper

Roast the jalapeños: Place the jalapeños on a rack set over a stove-top burner and roast until charred on all sides. Set asideuntil cool enough to handle, then peel and seed.

In a blender, combine the jalapeños, mayonnaise, lemon juice and olive oil, and blend. Season to taste with salt and pepper. Thismakes about 1 cup dressing. Cover and chill until needed.


Sautéed shrimp:

1 tablespoon chili powder
1 1/2 teaspoons salt
1 1/8 teaspoons cumin
1 1/8 teaspoons onion powder
3/4 teaspoon garlic powder
1/4 plus 1/8 teaspoon black pepper
Pinch cayenne pepper
Pinch celery seed powder
2 tablespoons olive oil
12 ounces medium shrimp

In a small bowl, combine the chili powder, salt, cumin, onion powder, garlic powder, black pepper, cayenne pepper and celery seed powder to make a spice blend.

Heat a sauté pan over medium-high heat until hot, then add the olive oil. Add the shrimp and sauté until slightly opaque, 1 to 2 minutes, then sprinkle over the spice blend and continue cooking  just until opaque. Remove from heat and set aside.


Chopped salad:

2 hearts of romaine, chopped
1 cucumber, diced
1/2 avocado, diced
1 whole cob white corn, kernels removed (about 1 1/3 cups kernels)
Sautéed shrimp
Dressing, divided
1/4 cup crumbled cotija cheese
16 cherry tomatoes, halved
1/4 cup chopped cilantro, as a garnish

In a large bowl, toss the chopped romaine with the cucumber,
avocado, corn kernels and shrimp. Add half the dressing and gently
toss to coat. Add additional dressing, a couple of tablespoons at
a time, to coat as desired.

Divide the salad among 4 plates and top each with 1 tablespoon
cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve

Serves: 4 persons

Source: LA Times

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