Fall Shrimp Salad with Gruyère, Avocado, Soft-Boiled Egg, and Homemade Garlic Dijon
Spinach, mixed lettuce, and basil tossed with sautéed chili onions, sharp Gruyère, shrimp, and avocado in a homemade garlicky Dijon vinaigrette, topped with jammy soft-boiled eggs.
"It was de-licious." The avo "adds just a nice creaminess to all of it." She added a little minced garlic to the Dijon this time, "which was a really nice addition, it added a nice sharpness, it just blended well with all the other flavors that were in today's salad."
kitchen Ingredients
- organic spinach Farm to People
- organic mixed lettuce Farm to People · The photos show frisée and some red leaf in the mix.
- basil whole leaves · She added it to complement the flavors.
- onion diced, sautéed in olive oil with salt and crushed red pepper
- olive oil (for onions)
- salt for the onions
- crushed red pepper for the onions
- extra sharp Gruyère shaved · She said shaved, but the photo looks finely grated.
- cooked shrimp chopped in half · Peeled; some are tail-on in the photo.
- avocado cubed · Adds creaminess.
- eggs soft boiled, peeled · The yolks are jammy in the photo.
- olive oil (for dressing)
- champagne vinegar for some sweetness
- rice vinegar a tiny bit · She used it to use it up.
- red wine vinegar a tiny bit · She used it to use it up.
- garlic a little bit · minced · New this time; adds sharpness.
- Dijon mustard
local_dining Instructions
Sauté the diced onions in olive oil with salt and crushed red pepper.
Soft boil the eggs and peel them.
Make the dressing: whisk together olive oil, champagne vinegar, a tiny bit of rice vinegar and red wine vinegar, a little minced garlic, and Dijon.
Chop the cooked shrimp in half and cube the avocado.
In a large bowl, combine the spinach, mixed lettuce, basil, sautéed onions, Gruyère, shrimp, and avocado. Toss with the dressing.
Plate and top with the soft-boiled eggs.
Inspiration
"Today's fall salad." She added basil because "I thought it would complement the flavors nicely," and used a bit of rice vinegar and red wine vinegar in the dressing "just because I had to use it up."
Open Questions
- help_outlineHow much of each green, and how much basil?
- help_outlineHow many onions, and how long did you sauté them?
- help_outlineHow much shrimp, and was it bought cooked or did you cook it?
- help_outlineHow many eggs, and how long did you boil them for that yolk?
- help_outlineHow much Gruyère?
- help_outlineWhat are the dressing proportions of oil, vinegars, and Dijon?
- help_outlineHow much garlic went into the dressing?
- help_outlineWhat's the red powder on the eggs?
- help_outlineWhat's the bread on the side, and how was it toasted?
- help_outlineWhat's in the second small cup of dressing?
- help_outlineHow many people does this serve?
Answer any of these below and I'll fold them in.
View original transcript
So, today's fall salad, we used organic spinach, all from Farm to People, organic mixed lettuce, I sauteed some onions and just olive oil and salt and crushed red pepper, extra sharp shaved Gruyere, I added basil as well, I thought it would complement the flavors nicely, cooked shrimp, I chopped them in half for ease, avo, it was, it adds just a nice creaminess to all of it, soft boiled egg, and then in the homemade Dijon, we have olive oil, some champagne vinegar for some sweetness, I added a tiny bit of rice vinegar and red wine vinegar, just because I had to use it up, I actually added a little bit of minced garlic this time, which was a really nice addition, it added a nice sharpness, it just blended well with all the other flavors that were in today's salad, and olive oil, and Dijon of course, and that's it, that was today's salad, it was de-licious.