Barbara Bretton

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Summer Salads

And what's summer without some great salads?

Shrimp Salad (courtesy of Ina Garten)


3 T plus 1 t kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 C good mayonnaise
1 t Dijon mustard
2 T white wine or white wine vinegar
1 t freshly ground black pepper
6 T minced fresh dill
1 C minced red onion (1 onion)
3 C minced celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Carrot Salad


6 medium carrots (about 1 pound), shredded on a box grater or mandolin
1/3 C golden raisins
1/4 C rice wine vinegar
1/4 C minced flat-leaf parsley
3 T vegetable oil
2 t honey
2 t kosher salt
1/4 t ground cardamom (optional - I don't care for it)

Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl. Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots. In a small bowl, whisk together the vinegar, parsley, oil, honey, salt, and, if using, the cardamom. Add to the carrots and raisins and mix until well combined. Serve immediately or store the refrigerator, covered, for up to 2 days.

Macaroni Salad


3/4 C buttermilk
3/4 C mayonnaise
1 T Dijon mustard
1/2 t Worcestershire sauce
Black pepper to taste


3 C cooked elbow macaroni
1 pound lean, cooked ham, cut into 1/2-inch cubes
2 ribs celery, chopped
1/2 C peas
1/2 C chopped sweet pickles
1/2 C chopped red bell pepper
2 scallions, chopped


Cherry tomatoes

To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use.

For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes.


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