August 2011

Shrimp Chopped Salad with Lemon Dill Dressing

1        pound large shrimp deveined, cooked, peeled & diced
1        ear corn, blanched & cut off cob
1        zucchini, diced
1        yellow squash, diced
1        bunch scallions, chopped
1        cucumber, peeled, seeded & diced
1        yellow pepper, ribs removed & diced
1        red pepper, ribs removed & diced
2        ribs celery, diced
3        new potatoes, cooked & diced
1        8 oz fresh mozzarella, diced
          Lemon Dill Dressing (see recipe below)

Combine all ingredients in a bowl, toss with enough dressing to coat.  Serve on a bed of lettuce.


Lemon Dill Dressing

½       cup fresh lemon juice (about 4 lemons)
          zest of 1 lemon
2        tablespoons fresh dill, chopped
1        teaspoon minced garlic
2        teaspoons Dijon mustard
¼       cup mayonnaise
1        cup canola oil or light olive oil
1        teaspoon kosher or sea salt
½       teaspoon fresh ground pepper

Combine first 6 ingredients in food processor.  With motor running, gradually add oil.  Once emulsified, season with salt and pepper.