Radish, Carrot, Shrimp Salad with Chipotle Vinaigrette

This is another salad inspired by the contents of a taqueria. Using a mandolin or Ben-Riner is best for the carrot and radish slices.

INGREDIENTS:

1 bunch lettuce, washed and dried, torn into bite-sized bits

1 bunch radishes, cleaned, rootlets trimmed, 1 inch of stems left on

3-4 carrots, scrubbed

1½ Large (31-35) shrimp, peeled and boiled (make a stock of the shells with cilantro stems, coriander seeds, and some cumin seeds), then immediately plunged into ice water to stop the cooking

½ lime (ripe if you can find one)

½ lemon (Meyer preferably)

1 clove garlic, peeled

½ teaspoon coriander seed, ground finely

1-2 avocadoes, quartered and sliced across into ¼ inch long pieces

½ cup pepitas

Salt and pepper to taste

¼ cup cilantro, leaves only

1 cup Chipotle Vinaigrette (see recipe)

-Optional- 1 cup of ¼ inch strips corn tortillas, fried until golden and crisp

METHOD:

Using a mandolin or Ben-Riner, slice the carrots very thinly. You want them to still retain crunch, but they should be easy to bite through. Place in ice water for 10-15 minutes, and then drain and blot on paper towels.

Do the same with the radishes as with the carrots, using the stems as handles while using the mandolin. Keep them separate while soaking.

When ready to serve, rub the bottom of a large non-reactive bowl with the garlic clove. Discard or reserve the garlic for another use. Add the juice from the ½ lemon and lime, and the coriander seed powder. Add 1 tablespoon chipotle vinaigrette and mix together. Add the shrimp and toss to coat evenly. Place in the refrigerator until ready to plate. Do not do this more than 15 minutes ahead of time or the shrimp will get tough.

To plate; pull the shrimp from the refrigerator and add the avocado to the bowl. Carefully mix the two together without breaking up the avocado.

In a separate bowl, dress the lettuce with just enough vinaigrette to lightly coat it. Mound on 4 plates, preferably chilled.

Mix the carrots and radishes together in the lettuce bowl. Distribute the vegetables over the 4 plates.

Use a large spoon to arrange the shrimp/avocado mixture in a line across the salad, or just spoon them into the center of the salad. Scatter with the pepitas all over the salads, and then do the same with the cilantro leaves.

If you are using them, scatter the tortilla crisps over the salads, season with salt and pepper, and serve.

Serves: 4

Source: Chef Andrew E Cohen