This light and zesty salad recipe features the warming touch of red pepper flakes and it will pair well with either California Sauvignon Blanc or Pinot Noir, so no matter if you like whites or reds, mix it and enjoy!
– 2 cups (2 ounces/60g) salad greens
– 2 teaspoons (10ml) sesame oil
– Salt and freshly ground black pepper
– 2 tablespoons (30ml) extra virgin olive oil, divided
– 8 large garlic cloves, peeled and thinly sliced
– 1 pound (450g) medium prawns, shelled and deveined
– ½ teaspoon (2.5ml) red pepper flakes
– 3 tablespoons (30g) minced fresh ginger
– 2 cucumbers (each about 8 inches/20 cm), peeled, cut in half lengthwise, and sliced into ¼-inch-thick (.5cm) half-rounds
– 2 tablespoons (30ml) soy sauce
– 2 limes, each cut into 4 wedges
1. Put the salad greens in a large bowl and drizzle with the sesame oil. Season with salt and pepper, to taste, and toss to mix. Set aside.
2. Heat 1 tablespoon (15ml) of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic; cook and stir for 30 seconds. Add the prawns and red pepper flakes; cook and stir for about 3 minutes, or until the shrimp is cooked through. Season with salt.
3. Scrape the shrimp and garlic into a bowl and set aside.
4. Using the same skillet, heat the 1 remaining tablespoon (15ml) of olive oil over medium-high heat until hot but not smoking. Add the ginger; cook and stir for 1 minute. Add the cucumber and soy sauce and cook for 3 more minutes. Remove from heat.
5. Divide the salad among 4 plates. Top each with a quarter of the cucumbers, followed by a quarter of the shrimp. Squeeze the juice of one lime wedge over each salad and garnish with a second lime wedge.
California’s beauty, diverse landscape and ideal year-round climate are as good for our wines as they are for our visitors. With dozens of distinct regions, more than 100 winegrape varieties and winemakers who are as passionate about their art as they are about sustainable practices, California has the perfect glass for every taste.