• Ingredients: 26
  • Serves: 6

Shrimp, orange and olive salad with sherry vinaigrette with mixed baby lettuces, green onions, minced.

Ingredients

  • 8 cups mixed baby lettuces
  • 2 green onions, minced

For the cake

  • 1 cup cake flour
  • 1 2/3 cups sugar
  • 1 3/4 cups egg whites
  • 1/2 tsp. salt
  • 1 tsp. cream of tartar
  • 1 tsp. rosewater if desired
  • 1/2 tsp. vanilla

For the glaze

  • fresh raspberries for garnish
  • mint sprigs for garnish

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges.

    For this step you will need

  2. Step 2 Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.

Nutrition information

Calories 196 Carbohydrates 11 g (4%)
Fat 17 g (26%) Protein 2 g (3%)
Saturated Fat 2 g (11%) Sodium 326 mg (14%)
Polyunsaturated Fat 2 g Fiber 3 g (12%)
Monounsaturated Fat 12 g Cholesterol 0