Shrimp-Spinach Salad with a Citrus Vinaigrette
Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines
Published by Hyperion
I appreciate the simple style of Marquesan cooking. What they can’t grow for themselves they have to purchase off the cargo ships that frequent the harbors. As a result, the people on these fantastically beautiful islands have turned their tropical backyards into gardens of amazing variety. One woman proudly showed me her marvelous spinach patch. She walked out into the middle of the garden and picked a number of delicate, rich green leaves. We sat there, rinsed them, and ate them straight from the ground. What could be simpler and fresher than that?
OccasionCasual Dinner Party
Recipe Coursecold appetizer, main course
Dietary Considerationcold appetizer, main course
Taste and Texturefruity, savory, sweet, tangy
Type of Dishfirst course salad
- 2 pounds fresh spinach
- ½ pounds medium shrimp, poached, peeled, and deveined
- ½ cups fresh hearts of palm, julienned
- 1 medium sweet onion, julienne
- Citrus Vinaigrette
- Sections from 2 oranges
- 2/3 cup crumbled blue cheese
Thoroughly wash spinach leaves. Tear leaves into bite-size pieces, and place in a large salad bowl.
Add poached shrimp, hearts of palm, onion, and desired amount of dressing.
Toss until ingredients are well coated. Sprinkle with orange sections and blue cheese crumbles.
2002 Sam Choy, U'I and Steven Goldsberry