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