This salad would be perfect for apple season with fresh organic apples and fresh pressed cider from the farmers market. But, if you can’t get it in season, I have found some really good organic unfiltered apple cider available at my grocery store.
I have written this recipe as a single serving because that is how I usually make it for myself for lunch, but you could easily double this for two or even make it big for a dinner party.
Shrimp and Spinach Salad with Cider Vinaigrette
Cider Shallot Vinaigrette
- 1/2 c. apple cider
- 1 t. sugar
- 1 slice center cut nitrate free bacon
- 1 sliver of organic butter
- 1 small chopped shallot (about 2 T)
- 1 T cider vinegar
- pinch salt
- 1 turn of fresh ground pepper
Combine cider and sugar in a small pot over med-high heat and boil until reduced by more than half. While you are doing that cook the piece of bacon in a small skillet until desired doneness. Remove and place on a piece of paper towel to drain off any excess fat. Use that same paper towel to wipe out the skillet. Don’t remove all the grease, you want a bit for flavor, but you don’t want to cook in it. Cut the bacon into small pieces and set aside.
Add butter to skillet at melt over medium heat. Add shallot to pan and saute until beginning to caramelize and brown up. Stir in cider mixture, vinegar, salt and pepper. Poor into the saucepan you used for the cider mixture and hold over very low heat while you finish the salad.
If the dressing seems to be getting too reduced, remove from heat and then heat up quickly before topping salad.
- 1 large handful of organic baby spinach
- 1/2 granny smith apple, thinly sliced
- thinly sliced red onion (generous amount within your tastes)
assemble on a dinner plate and set aside.
- 5 large shrimp, thawed, shelled and deveined
- 1/4 t curry powder
- 1/8 t cayenne pepper
- 1/4 t salt
- 1 t olive oil
Mix together curry, cayenne and salt in a small bowl. Heat oil in the same small skillet you used for the dressing. Dip each shrimp into the spice mixture before adding to pan. Sprinkle any left over spice mixture over shrimp in the pan. Cook until pink and opaque, but not overdone.
Add hot shrimp, bacon and dressing to salad and serve immediately.
NOTE: Add a handful of raw nuts or seeds and a tablespoon of ground flax to make this more Gabriel Method friendly