Marlin Salad With Pesto Vinaigrette Recipes

MARLIN SALAD WITH PESTO VINAIGRETTE

Marlin Salad With Pesto Vinaigrette image

This may sound odd, but it's REALLY good. The pesto vinegarette ties the veggies and the fish together well. Perfect in the summer. You could also do this with tuna steaks, chicken, shrimp, etc. - whatever is available and grill-able.

Provided by mplsgirl

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb marlin steak
2 teaspoons olive oil
1/2 lb rinsed romaine lettuce, torn
3/4 lb cucumber, chopped
2 tablespoons shallots, minced
16 cherry tomatoes, halved
1 (14 ounce) can hearts of palm, drained
salt and pepper
1/2 cup pesto sauce
1/4 cup red wine vinegar

Steps:

In a large bowl, toss the lettuce with the fresh vegetables.
Rub both sides of the marlin with oil, salt, and pepper. Grill or broil about 7 minutes per side, until opaque. Remove from heat and let cool 2-3 minutes.
In a small bowl, combine the pesto and the vinegar. Whisk together well.
Break or cut fish into chunks.
Layer plates with salad, fish, then top with pesto vinegarette.

Nutrition Facts : Calories 85.9, Fat 3.3, SaturatedFat 0.5, Sodium 433, Carbohydrate 13, Fiber 4.8, Sugar 3.9, Protein 4.5

5 INGREDIENT BUTTER LETTUCE SALAD WITH A PESTO VINAIGRETTE

5 Ingredient Butter Lettuce Salad With a Pesto Vinaigrette image

Sometimes we all need short cuts. This is such a simple 2 minute salad, but a nice change from the "romaine or iceberg lettuce salad with Italian or Bleu Cheese dressings." It compliments anything and it equally as good for company as everyday.

Provided by SarasotaCook

Categories < 15 Mins

Time 10m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 heads butter lettuce (can also go by Bibb or Boston, I like to get the organic or fresh packed vs the pre-bagged lettuce i)
pecorino romano cheese, grated (as a garnish)
4 tablespoons olive oil
4 tablespoons store bought pesto sauce
2 tablespoons fresh lemon juice
fresh ground pepper

Steps:

Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine.
Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it "icy cold." Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese.
ENJOY!

Nutrition Facts : Calories 131.8, Fat 13.7, SaturatedFat 1.9, Sodium 4.4, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 1.1

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