We are able to buy fresh salad on Wednesday and Saturday on our little market. I do love this salad since I found it some 5 years ago. It is a wonderful mixture of young greens, and I am crazy about the mustard leave salad. I still remember being so surprised about the taste, every friend that I have met I had to pull to the stand and let them try a leaf. So unusual and tasty.
I buy a large bag with mixed spicy salad, wash and dry it. Until I am ready to serve I will place the washed salad into the fridge to get the salad nice and crisp.
Further I need 2 large and firm tomatoes, cut in smaller pieces, 1 package ( 6 oz) with goat feta cheese and we will need 1 good and ripe avocado. The avocado has to wait until I have chopped the tomatoes and the cheese and have the fish or shrimps in the pan. I cut the avocado in half, remove the pit, cut the flesh into dices and with a spoon I can scoop the flesh out. This is an easy and clean method to cut an avocado.
I will serve everything in individual bowls, I guess that still comes from my sons dislike for this and the other things a few year ago. But this helps guests to pick what they like.
I have a very good closing bottle with a wide opening for my salad dressing. I will pour in some salt and fresh ground black pepper, some 3 tablespoons balsamic vinegar and 1/2 tablespoon honey mustard, I close the lid and give it a good shake, I open the bottle and add a cup of very good virgin olive oil. Shake it up again and season to taste. The salad sauce holds up well in the fridge, so if it is to salty or spicy add some more oil and use the leftover sauce the next time again. But I must admit, I just add the stuff into the bottle, I never measure, so be careful trying it for the first time. So far nobody has ever complained that the sauce was off. The bottle comes on the table and everybody will add it to their salad portion.
We love to eat fried Mahi Mahi or shrimps with the salad. We are greedy and calculate almost 1/2 pound per person. As spices I use Old Bay Seasoning and I fry the fish or the shrimps in some olive oil. The shrimps only for some 2 minutes on each side, when I turned them around I add 1 or 2 fine minced garlic cloves and a little slice of butter, after 2 more minutes I will give them a good stir, you might want to add some white wine to the sauce or lift the shrimps out of the pan into a bowl and stir into the oil and butter sauce 2 tablespoons of curried mango sauce. Pour over the shrimps or serve in an extra bowl.
The fish will be fried for some 4-5 minutes on each side in olive oil and some butter should be added for the perfect taste. After removing the fish from the pan I will stir some curried mango sauce into the sauce. I just love it.
I wrote this just simply down as an idea, not really a recipe. Salat is easy to make and play around with. Only in this family it has to be this one and nothing else. Have fun and enjoy.