Recipe by chef Vitoo DiLullo of Clao Vito restaurant in Portland, Oregon. Recipe appeared in the Oregonian
newspaper's FOODay, Tuesday, July 12, 2005.
A delicious bread salad with grilled shrimp and Walla Walla onions.
More of Linda's wonderful
Salad and Salad Dressing Recipes and
Bread Salad with Grilled Shrimp and Walla Walla Onions
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 30 min
Shrimp grill time: 4 min
2 to 3 thick slices day-old country-style bread
1/2 cup extra-virgin
olive oil, divided
1/2 teaspoon minced
1 medium sweet Walla Walla
4 or 5 tablespoons good red wine vinegar
1/2 cup Italian (flat-leaf) parsley leaves, lightly packed
1/4 cup fresh
mint leaves, lightly packed
Coarse or Sea
salt and freshly ground pepper, to taste
1 pound large
shrimp, peeled and grilled
1/4 cup toasted pine nuts*
1/2 cup shaved pecorino cheese (use a vegetable peeler)
* To toast nuts, heat in a dry skillet over medium heat
until they start to brown. Stir occasionally. Be careful not to scorch them.
Preheat oven to 325 degrees F.
Shred bread into irregular bite-size pieces until you have 2 cups and place
into a bowl.
Heat 1/4 cup olive oil and garlic in frying pan on medium heat until garlic
is sizzling but not brown, approximately 3 minutes. Pour garlic and oil over the
bread, toss to coat and toast on a cookie sheet for 10 to 15 minutes, or until
crisp at the edges and soft in the middle.
Place toasted bread into a large bowl and toss with the onions, vinegar, the
remaining 1/4 cup olive oil, parsley, mint, salt, and pepper.
NOTE: This dish improves after sitting at room
temperature. Do not let it sit out longer than 2 hours.
When ready to serve, grill shrimp by brushing them with olive oil,
seasoning to taste with sea salt and freshly ground pepper, and placing on a hot
grill for 2 minutes per side or until the shrimp curl up.
mixture on a large family-style platter and garnish with pine nuts, grilled
shrimp, and shaved pecorino cheese.
Makes 4 servings.