Salads

Harriet Tubman Museum & Shrimp Cobb Salad

Recently a new museum was opened in honor of Harriet Tubman and her endeavors to aid slaves in pursuing their freedom. It’s a beautiful facility, located in Church Creek, Maryland. It is also close to another landmark known as Blackwater Refuge. Well worth the visit for young and old.

Harriet Tubman was born in Dorchester County, Maryland in 1822. She was named “Minty” by her mother and also known as “Moses” to those she helped escape through the underground railroad.  “Tubman was beaten and whipped by her various masters as a child. Early in life, she suffered a traumatic head wound when an irate slave owner threw a heavy metal weight intending to hit another slave and hit her instead. The injury caused dizziness, pain, and spells of hypersomnia, which occurred throughout her life. She was a devout Christian and experienced strange visions and vivid dreams, which she ascribed to premonitions from God.”

(Excerpt taken from: https://en.m.wikipedia.org/wiki/Harriet_Tubman)

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“I freed a thousand slaves I could have freed a thousand more if only they knew they were slaves.” Harriet Tubman

My brother Kirk, who now lives in Pennsylvania decided to bring his friend, Abby, and pay a visit to the museum. Since I live about 15 minutes away, I invited them to lunch when they were done. I myself am anxious to visit and will in the near future. Dorchester county is brimming with history and famous people. All stories for another time!

I love salads for lunch! My brother is watching his weight and Abby is basically a vegetarian. She does like seafood. How can you go wrong with shrimp and vegies?

I made a  shrimp cobb salad and a lemon basil salad dressing. Voiles’, lunch for four. There was plenty for all of us with some leftovers. It is quite a display when placed on a large platter. It would be just as pretty layered in a clear glass trifle bowl. Either way, it was delicious. Any seafood would work, pick your favorite and pile it up.

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SHRIMP COBB SALAD W/LEMON BASIL DRESSING

INGREDIENTS:

Lemon Basil Dressing (also known as Green Goddess)

  • 1/2 C light mayonnaise
  • 1/2 C chopped scallions
  • 1/2 C chopped fresh basil, packed
  • juice of 1 lemons
  • 2 cloves of garlic, chopped
  • 1 t. kosher salt
  • 1 t. fresh ground pepper
  • 1 1/2 inches of anchovy paste (do not skip this part, it gives it depth of flavor and does not taste fishy)
  • 1/2 C light sour cream

Oven Roasted Shrimp

  • 1 1/2 lbs small shrimp, peeled, deveined, tails removed
  • 2 T olive oil
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 2 t crushed red peppers

Cobb Salad (no eggs)

  • 6 C romaine lettuce, shredded
  • 15 oz can black beans, rinsed and drained
  • 2 ears of fresh corn, grilled and removed from the cob
  • 1/2 red onion, thinly sliced
  • 2 C tomatoes, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 ripe avocado
  • juice of half a lemon
  • handful of fresh chopped parsley

Directions for the dressing:

  1. Put the mayonnaise, green onions, basil, lemon juice, garlic, salt, pepper, and anchovy paste in a blender and blend until smooth.
  2. Add the sour cream and blend until just incorporated.
  3. Place in the fridge to chill. Can be stored up to 3 weeks in the refrigerator.

Directions for roasted shrimp:

  1. Preheat the oven to 400 degrees.
  2. Rinse the shrimp under cold water and pat dry.
  3. Place on a large sheet pan with the garlic, crushed peppers, salt, and pepper. (I like to line mine with non-stick foil)
  4. Drizzle the olive oil on top and using your hands, toss to combine all.
  5. Place in the oven and cook for 6-8 minutes. (small shrimp cook very quickly)
  6. Remove and allow to cool.

Directions for the salad:

Layer ingredients in the following order:

  • Lettuce
  • Beans
  • Corn
  • Red onion
  • Cucumber
  • Tomatoes
  • Avocado
  • Shrimp
  1. Drizzle the 1/2 of lemon over the top of the salad, making sure to hit the shrimp and avocado, (it will prevent it from becoming discolored).
  2. Sprinkle the fresh parsley over the top.
  3. Use the salad dressing on the side and let everybody use the amount they want.

As you can see I used a large platter to layer mine. (Thanks Terry F.). It was quite the stunner. It requires a bit of prep work but a nice light summer meal. If you like eggs, by all means add them. One of my guests was not an egg fan. I think I will try it with crab meat next time. How about you???

Til next time,

Ciao xoxo

 

 

 

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