Saturday, April 18, 2009

Mesculine Salad with Roasted Almond, prawns and Raspberry Vinaigrette

Our first harvest this year was a very bountiful Mesculine Lettuce variety. It was great to see a mixture of butter and arugula lettuce along with a few other varieties grow together to form our cool weather crop.

Here is how we prepared our Mesculine salad:

1 pound shelled and deveined medium cooked shrimp
1/2 cup of sliced almonds
1 cup cherry tomatoes
1/4 teaspoon pepper
7 cups of Mesculine salad
Raspberry vinaigrette

Roast sliced almonds in the oven
Mix shrimp, tomatoes and pepper in a glass bowl.
Place freshly picked Mesculine salad in shrimp mix.
Toss in Roasted almonds
Garnish with Raspberry vinaigrette to taste over individual salad

1 comment:

  1. Hello fishermen!