FES­TIVE FARE

Domino - - ENTERTAINING -

Chef Josh Eden of Au­gust shares a snip­pet of his sea­sonal menu. Mix all ranch dress­ing in­gre­di­ents in a medium bowl and re­serve. Mix the baby greens and cu­cum­ber in a large bowl. Add 2 ta­ble­spoons of the ranch dress­ing and toss to­gether. Place on a medium plate. Put the shrimp on top. Garnish with the fried shal­lots and pars­ley.

GRILLED SHRIMP SALAD WITH YUZU RANCH DRESS­ING

serves 1 2½ cups baby greens, mixed ¼ cu­cum­ber, sliced 5 shrimp, sea­soned with salt, black pep­per, and olive oil; grilled ¼ cup shal­lots, fried few sprigs of pars­ley

For the yuzu ranch dress­ing:

1 cup may­on­naise 1 cup crème fraîche ½ cup dill ½ cup shal­lots, chopped 1 tea­spoon yuzu kosho 2 ta­ble­spoons lemon juice salt, to taste

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