--Barbara
Bibb Salad with Celery Hearts, Apple and Shrimp
(adapted from Ina Garten, How Easy is That?)
Serves 6 generously
Dressing:
1/2 cup good olive oil
2 t. grated lemon zest
1/4 cup freshly squeezed lemon juice (2-3 lemons)
2 T. minced shallots
1 t. celery seed
1/2 t. celery salt (I skipped)
1/2 t. anchovy paste, or 2 anchovy fillets chopped and smashed
1 t. salt
1 t. freshly ground pepper
For the Salad:
Fresh Bibb lettuce leaves, washed and dried (a mix of red and green)
1 SweeTango* apple, quartered, and sliced thinly into crescents
12 de-veined, cooked shrimp, with the tails removed, chilled
1 large celery plant, about 6 stalks, starting from the center, including leaves, ends trimmed, washed and dried, then sliced on the angle (Ina says 5 cups but that was too much for my taste)
1 T. freshly squeezed lemon juice (1 lemon)
1/4 t. salt
* SweeTango is a new apple, a cross between a sweet Honeycrisp and a tangy Zestar.
Optional:
freshly sliced Parmesan cheese curls
toasted nuts, like Walnuts or pine nuts
fresh parsley leaves
Make the dressing in advance to allow the flavors to marry. (Refrigerate and bring to room temperature before using.) There will be leftovers. I used it 3 separate times before it was all gone.
An hour in advance of serving, place celery in a mixing bowl and toss with 1 T. lemon juice. She says don't skip this step, and I agree.
This is where I added my apple, and thoroughly tossed it with the celery, so the lemon juice would prevent browning, and the apple would stay crisp. Then add enough dressing to moisten and toss again.
Cover and refrigerate at least an hour.
When ready to serve, arrange the Bibb lettuce leaves on individual plates or shallow bowls. Place a generous portion of sliced celery and apples on each plate, along with at least two shrimp. Drizzle a little more dressing on top of each plate. And add optional toppings of Parmesan curls, nuts and parsley, if desired.
Serve immediately. Best served chilled.
Crisp, crunchy, tangy, sweet.
---Barbara