Shrimp and Crab Salad with Spicy Cilantro Dressing
Serves 4
SALAD:
1 head Romaine hearts, shredded
8 ounces Dungeness Crab meat
4 ounces Bay shrimp
1 avocado, peeled, pitted and quartered
1 large mango, peeled and diced
2 Roma tomatoes, seeded and diced
DRESSING:
1 cup red wine vinegar
1 cup extra virgin olive oil
2 Jalapeno peppers, seeded and diced
1 cup fresh Cilantro leaves, chopped. (reserve one half cup for garnish)
2 (or more) cloves of garlic, minced
1/4 teaspoon EACH of sugar, salt and black pepper
1 whole, dried bay leaf
1/2 teaspoon EACH of dried oregano and crushed red pepper
1/2 cup Marsala Wine
1/4 cup diced pimentos (reserve for garnish)
Method:
For Dressing: Mix all the ingredients (except one half of cilantro and all the pimentos) in a container and allow to “marinate” in the refrigerator for 24 hours. Place the marinade in a sauce pan and simmer for five minutes. Strain the dressing and refrigerate until chilled. Place chilled dressing in a blender or food processor and blend until oil is emulsified completely. Add the remaining fresh cilantro and pimento and whisk to blend. Pour over salad.
For Salad: On four salad plates, put bed of lettuce topped with crab and shrimp. Arrange remaining salad ingredients in a decorative way. Top with dressing and serve.
Enjoy!
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RATINGS EXPLAINED
80-84 points: A sound wine that shows varietal character. 85-89 points: An unflawed wine that shows some depth and concentration of aromas and flavors. 90-93 points: A Gold Medal wine of its type, showing balance, depth and secondary flavor profiles found in the best of its style. 94-97 points: Hedonistic pleasure in a glass. Remarkable balance, aromas, flavor and length. A pure expression of the varietal or type. 98-100 points: A wine for the ages! Will drink sublimely for decades. Learn more here!
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