Chef John from the 1060 restaurant teaches us how to make their "Summer Harvest Salad." The 1060 restaurant is located on East Genesee St. in Syracuse.
1/2 each – Yellow Summer Squash, Seeds Removed, Seasoned and Grilled
3 each – Large Red Onions Rings, Seasoned and Grilled
5 each – 16/20 Peeled and Deveined Shrimp, Seasoned and Grilled
1 1/2 cup – Chopped Romaine Lettuce
1 1/2 cup – Spring Mix Lettuce
2 oz – Mint-Lime Dressing (See Below)
8 each – Strawberry Slices (thin)
2 oz – Crumbled Gorgonzola Cheese
1/4 cup – Toasted Pecans (Whole)
Turn your outdoor grill to high heat, and grill first three ingredients. (Note: squash and the red onions should be cooked halfway, while the shrimp should be cooked to 90% doneness, due to carry-over cooking.) Next, in a medium sized bowl, add the romaine lettuce, spring mix, and dressing together. Toss until well incorporated. Arrange strawberries, gorgonzola cheese, and pecan any way you wish. Add grilled items and it’s completed. This can be an entrée for one or an appetizer for two! Enjoy!
Mint Lime Dressing Ingredients:
Zest/Juice from 2 fresh limes
Zest/Juice from 1 fresh orange
2 tblsp – White Sugar
5 oz – Rice Wine Vinegar
2 cup – Canola or Salad Oil
1/3 cup – xv Olive Oil
2 tblsp – Minced Mint Leaves
Salt and Pepper to taste
Combine all ingredients in a medium sized bowl, and whisk together. Store in a plastic bottle, shake well, and enjoy!