We have a treat for you this month! Candace Olander, my dear friend and chef, shares one of her favorite summer recipes adapted from her favorite place: Paris! In 1994, Candace began working in the kitchen of Charlie Trotter and discovered two secrets to a great recipe: quality ingredients and working to preserve the natural flavors and beauty of the food. This recipe is a fresh twist on pasta salad and is a great addition to your kitchen in these last days of summer. The base of the salad is versatile, allowing for a variety of protein sources. My favorite is salmon for its brain strengthening fatty acids. My next protein pick is egg, which is a miracle food by itself. Included is a recipe for a light and easy salad dressing by Patricia Wells. Bon apétit!
Rue de Deux Père Shrimp with Avocado
Roughly translated, "rue de deux père" means two fathers street.
1 ½ pounds of impressive shrimp
2 ripe avocados cut in 8ths
2 Heirloom tomatoes cut in 8ths
4 ounces angel hair pasta cooked al dente
Chiffonnade of fresh basil
Chopped fresh parsley
Shaved Parmesan cheese
Freshly ground black pepper to taste
Lemon Vinaigrette dressing (see below)
Lemon Vinaigrette Dressing
¼ teaspoon lemon zest salt or fine sea salt to taste
1 tablespoon freshly squeezed lemon juice
¼ cup extra virgin olive oil
Toss all salad and vinaigrette ingredients together. Add shrimp on top and serve!
Tips from Candace
You can buy fresh or frozen shrimp as long as the quality is top-notch. Cook shrimp the way you prefer - boiled, grilled, or sautéed.
Mix it up and make this your go to recipe:
In lieu of shrimp, try salmon, egg, chicken or tofu
Instead of, or in addition to tomatoes, try blanched broccoli or grilled asparagus
Swap out the angel hair pasta with gluten free, high fiber, or whole wheat pasta (in any shape)
Go Mediterranean and switch up the Parmesan with Feta
Candace Olander, August, 2017 Personal Kitchen