This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you.
Directions:
Turn on your broiler.
Boil some water in a sauce pan.
Chop your potatoes into half length wise and then width wise so they form bite sized chunks.
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes).
In a bowl mix together an egg an 1/4 tsp pepper.
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence.
Slice your goat cheese into 6 disks.
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet.
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes.
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture.
Let the potatoes cool in the fridge while you grill your shrimp.
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil.
Grill on each side until pink and cooked through, with a nice char on them.
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together.
Serve the goat cheese rounds and shrimp on top of the bed of lettuce.
This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!
Ingredients:
20 large shrimp
1 head romain lettuce, chopped
6 large red potatoes
1 egg
1 1/2 cups breadcrumbs
1 tsp lavender herbs de provence
6 ounces goat cheese (in log form)
1 tablespoon dijon mustard
1 tablespoon vinegar
lavender salt
1/4 tsp pepper
1/4 cup olive oil
Spray Olive Oil
Directions:
Turn on your broiler.
Boil some water in a sauce pan.
Chop your potatoes into half length wise and then width wise so they form bite sized chunks.
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes).
In a bowl mix together an egg an 1/4 tsp pepper.
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence.
Slice your goat cheese into 6 disks.
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet.
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes.
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture.
Let the potatoes cool in the fridge while you grill your shrimp.
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil.
Grill on each side until pink and cooked through, with a nice char on them.
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together.
Serve the goat cheese rounds and shrimp on top of the bed of lettuce.
This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!
