Earls Copycat West Coast Prawn Salad With Citrus Honey Vinaigrette Recipes

CITRUS VINAIGRETTE

Steps:

• combine all ingredients together and whisk until well incorporated.
• Drizzle 2-3 tsp of dressing over your salads.
• Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

EARL'S COPYCAT WEST COAST PRAWN SALAD WITH CITRUS HONEY VINAIGRETTE

Steps:

• CITRUS HONEY VINAIGRETTE (may be prepared and chilled up to 1 week ahead): Combine ingredients in a small food processor or use an hand immersion blender; process until mustard is in tiny pieces. Chill until serving QUINOA (may be prepared and chilled up to 2 days ahead): 1/2 cup raw quinoa Wash quinoa in 4-5 changes of cold water until water runs clear, gently rubbing grains and letting them settle before pouring off water. Bring a pot of salted water to a boil; add quinoa and gently boil for 10 minutes; drain and rinse under cold water. CANDIED PECANS(may be prepared 2 days ahead and stored at room temperature; excess makes a great snack): 1 1/2 tsp egg white 1/2 tsp water 1 cup pecan halves or pieces 1/4 cup sugar 1/4 tsp kosher salt Preheat oven to 275 degrees. Line a small baking sheet with parchment paper. Beat egg white and water together; stir in pecans then sugar and salt (it will seem like too much sugar but it isn't). Spread on baking sheet and bake 45-55 minutes, stirring every 10 minutes. GRILLED PRAWNS (best prepared just before serving): Preheat clean grill to high; oil grates just before cooking. Toss prawns with enough favourite teriyaki, BBQ sauce or rub to lightly coat. Grill 1-2 minutes per side, turning once, until prawns are light pink and barely cooked through. SALAD: Combine all ingredients except prawns in a large bowl; toss with enough Citrus Honey Vinagrette to coat. Divide between 4 large plates and top with grilled prawns.

EARL'S COPYCAT SANTA FE CHICKEN SALAD & PEANUT LIME VINAIGRETTE

Steps:

• CAJUN CHICKEN: Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into 1/4" wide slices. PEANUT LIME VINAIGRETTE: Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime. SALAD: Up to one day ahead: 1) prepare deep fried tortilla pieces: slice tortillas into pieces 1/8" wide and 1" long. Heat oil in a small pot or skillet to 375 degrees. Drop tortilla pieces in batches; drain on paper towel; sprinkle on salt (may be kept loosely covered at room temperature for 1 day)(coarsely crushed tortilla chips or purchased deep fried chow mein noodles may be substituted) 2) grill corn: rub corn with vegetable oil; place over medium-high grill. Cook, rotating until lightly brown tinged. Remove kernels. (May be chilled until using.) To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat. Add corn, dates and black beans and half the feta cheese and tortilla piece into lettuces; gently toss. Divide lettuce mixture between 4 dinner plates. Thinly slice avocado and divide between 4 plates, placing on the side. Top each salad with crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts, if desired.

EARL'S COPYCAT SANTA FE CHICKEN SALAD & PEANUT LIME VINAIGRETTE

Steps:

• CAJUN CHICKEN: Rub chicken breasts all over with vegetable oil; sprinkle chili powder liberally on both sides. Grill over medium-high heat or broil until done. Set aside. Slice diagonally into 1/4" wide slices. PEANUT LIME VINAIGRETTE: Process ingredients in a small food processor until almost smooth. There should be tiny chunks of peanut and lime. SALAD: Up to one day ahead: prepare deep fried tortilla pieces: slice tortillas into pieces 1/8" wide and 1" long. Heat oil in a small pot or skillet to 375 degrees. Drop tortilla pieces in batches; drain on paper towel; sprinkle on salt (may be kept loosely covered at room temperature for 1 day)(coarsely crushed tortilla chips or purchased deep fried chow mein noodles may be substituted) grill corn: rub corn with vegetable oil; place over medium-high grill. Cook, rotating until lightly brown tinged. Remove kernels. (May be chilled until using.) To assemble salad, place lettuces in a large bowl. Toss with enough dressing to lightly coat. Add corn, dates and black beans and half the feta cheese and tortilla piece into lettuces; gently toss. Divide lettuce mixture between 4 dinner plates. Thinly slice avocado and divide between 4 plates, placing on the side. Top each salad with crumbled feta cheese, tortilla pieces, chicken pieces and chopped peanuts, if desired.

EARLS COPYCAT WEST COAST PRAWN SALAD WITH CITRUS HONEY VIANAIGRETTE

Steps:

• Dressing: process until mustard is in tiny pieces. chill until serving Quinoa - cook as per package directions Candied Pecans 1 1/2 tsp egg white 1/2 tsp water 1 cup pecan halves 1/4 cup sugar 1/4 tsp kosher salt Preheat oven to 275 degrees. Line a small baking sheet with parchment paper. Beat egg white and water together; stir in pecans then sugar and salt ( it will seem like too much sugar but it isnt0. Spread on baking sheet and bake 45 to 55 minutes, stirring every 10 minutes. Prawns: Toss with whichever sauce you want and grill (or grill plain) Salad: Combine all ingredients except prawns in a large bowl, toss with enough dressing to coat. divide between 4 large plates and top with grilled prawns.

JEAN-GEORGES VONGERICHTEN'S CRAB SALAD

Steps:

• To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
• Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
• To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
• Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.