Deconstructed Summer Roll with Asian-Inspired Caesar Dressing

 This variation of the classic Caesar salad is just one example of the versatility of Davidson’s Safest Choice Eggs, a necessity for all your recipes using raw or gently cooked eggs.Deconstructed Summer Roll with Asian-Inspired Caesar Dressing

Disclosure: I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time. 

What’s your go to summer meal? Mine is something grilled atop a big Caesar salad. In my humble opinion, it’s the Caesar dressing (the raw egg yolk in particular) that gives this meal it’s richness  and swagger! Although I have never been squeamish about eating raw eggs, I have been concerned about the risk of Salmonella. Not any more. I use Davidson’s Safest Choice Eggs because the natural pasteurization process uses a warm water bath that eliminates the risk of Salmonella in eggs, but does not change the taste or nutritional value. So I can add raw eggs to smoothies and  salad dressings; whip up a no cook mousse; and gently cook scrambled and poached eggs– all with peace of mind.

So you see,  SafeEggs are versatile. And so is my  classic Caesar salad; today I’m adapting it to something new and different (but keeping the richness and swagger).  That’s how this was born…

Deconstructed Summer Roll with Asian-Inspired Caesar DressingJust the sight of  this meal says hello summer.  It boasts the flavor and  goodness of a traditional Caesar salad, but with an Asian flare in only  390 calories and a healthy 37 grams of protein. The nutritional value is light & lean, and the taste is BIG and flavorful!

Deconstructed Summer Shrimp Roll with Asian Inspired Caesar Dressing (serves 4)

by Diane Boyd

Ingredients

    for the Asian Inspired Caesar Dressing

    • 1/4 cup cooked edamame, shelled
    • 1 Tablespoon lemon juice
    • 1 Tablespoon rice vinegar
    • 1/2 teaspoon sea salt
    • 1 Davidson’s Safest Choice Pasteurized egg yolk
    • 1 garlic clove, minced
    • 1 teaspoon wasabi paste
    • 2 tablespoons extra virgin olive oil

    For the grilled shrimp

    • 1 pound large wild caught shrimp
    • 1 tablespoon extra virgin olive oil for brushing shrimp
    • Chinese 5 spice
    • 2 lemons, halved

    for the slalad

    • 1 head of romaine lettuce, cleaned and dried
    • 2 ounces thin vermicelli rice noodles, cooked
    • 1/2 cup thinnly slice radicchio
    • 1 cup cooked edamame, shelled

    Instructions

    for the Caesar Dressing

    Combine ingredients edamame through wasabi in a blender and process until smooth. Gradually add olive oil to combine. Pour into glass jar and refrigerate until ready to use.

    for the Grilled Shrimp

    1. Preheat grill.

    2. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp (this will keep shrimp tender while grilling over high heat).

    3. Brush shrimp with oil and season with Chinese 5 spice. Grill 2 minutes on each side, until shells are pink and shrimp is opaque.

    4. Place lemons on the grill for the last minute. Remove from grill and set aside to serve with salad and  squeeze over shrimp.

    To assemble salad

    Combine chopped romaine, radicchio, and noodles in large bowl. Divide among 4 plates. Top each plate with grilled shrimp and squeeze grilled lemon halves over shrimp. Sprinkle each salad with edamame. Serve immediately with Asian-Inspired Caesar dressing on the side.

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    Simple Summer Salad: Watermelon Salad

    Watermelon SaladHow do you make a day trip more memorable? Bookend it with delicious meals! That’s what  my daughter and I did last Thursday on our trip to Pinehurst as spectators at the  Women’s USGA Open.  We spent about four hours following some of our favorite female pros on a dry course number two, in  typical ninety plus degree  North Carolina weather. Before heading home,  I wanted  something cold and refreshing and it  wasn’t hard  was easy to convince my daughter to stop to refuel before the two hour drive home. Today’s post is a copycat version of the thirst-quenching watermelon salad I had with my dinner.Watermelon Salad

    This salad was fairly simple to recreate, and I aimed to repeat the bitter, salty, and sweet elements. The result is a cold and energizing  salad bursting with nutrients including    vitamin A, vitamin C,  calcium and iron. Remember that fruits and vegetables are not only nutrient rich, they are cool and refreshing in the summer heat and can help you to  rehydrate!
    Watermelon Salad

    Watermelon Salad

    serves 4

    by Diane Boyd

    Ingredients

    • 2 cups torn romaine leaves
    • 2 cups spring mix and baby spinach
    • 2 Tablespoons fresh mint, chopped
    • 1 small cucumber, thinly sliced
    • 1 cup seedless watermelon, cubed
    • 1/2 cup low fat feta cheese
    • 2 Tablespoons olive oil
    • 2 Tablespoons lime juice
    • 2 Tablespoons roasted sunflower seeds
    • salt and pepper to taste

    Instructions

    1. In a large bowl or platter, place romaine, spring mix and baby spinach. Toss in mint and sliced cucumber.

    2. Top with feta cheese and cubed watermelon.

    3. Mix together olive oil and lime juice. Pour over salad. Season with salt and pepper to taste. Top with sunflower seeds.

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