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Cuisine

Shrimp and Vegetable Salad with Pine Nut Dressing

Demonstrated by: Executive Chef On Jin Kim of Hanatei Bistro.
Korean Recipes on August 1, 1995.

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Ingredients:

Shrimp and Vegetable Salad with Pine Nut Dressing

  • 1/2 lb shrimp
  • 5 leaves romaine
  • 1 medium carrot, julienne
  • 1 medium Japanese cucumber, julienne
  • 1 Japanese pear, julienne
  • 1/2 cup shelled pine nuts
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon sugar
  • 2 teaspoons dry mustard

Directions:

  1. Cook, peel, and cut shrimp in lengthwise halves.
  2. Shred romaine; place in center of salad platter.
  3. Arrange shrimp, vegetables, and fruit alternately around romaine in a spoke pattern.
  4. Grind pine nuts in a blender.
  5. Add the vinegar, soy sauce, water, sugar, and mustard; blend well.
  6. Serve with salad.

Makes 6 servings.

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