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Big Shrimp Salad

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Level: Easy

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Description

It’s big because I make it as a main course. I used 5 of the 8 items in my fall CSA basket.

Cook the shrimp in advance; it needs to be chilled before building the salad. Hard boil the eggs ahead of time, and chop them when they’re cool to the touch. They can be room temperature or chilled. There’s a recipe on Tasty Kitchen for perfect hard boiled eggs, and it works!

Adjust quantities to your taste, available ingredient

Ingredients

  • 16 whole Medium Shrimp, Cooked, Peeled And Chilled
  • 2 whole Eggs, Hard Boiled And Chopped
  • 2 whole Firm Plum Or Roma Tomatoes
  • 1 bulb Radish, Sliced Thinly
  • 1 stalk Scallion, Sliced
  • 1 sprig Flat-leaf Parsley, Chopped
  • 1 bunch Arugula
  • ½ bags Chopped Romaine Lettuce
  • Your Favorite Vinaigrette

Preparation

Cook the shrimp ahead of time, peel and chill.

Cook the eggs ahead of time, cool and dice. Place in a small bowl and chill.

Dice the tomatoes and place them in another bowl. Thinly slice the radish and add to the tomatoes. Slice the white and crisp green parts of the scallion and add to tomato mix. Chop the parsley and add to the bowl. Shrimp can be added whole or chopped. Stir gently, then cover with plastic wrap and chill.

Toss arugula and lettuce in a larger bowl.

Build the salad by placing the lettuce mixture in two large salad bowls. Top with the tomato-shrimp mixture and eggs.

Add your favorite vinaigrette.

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