Jardine Salad

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Jardine Salad in a beautiful Churchill Stonecast bowl
Jardine Salad in one of my favorite Churchill Stonecast Bowls

If you’ve never heard about the Jardine salad before I don’t blame you. It’s probably because I just invented it. How did I come up with the name? Same way I came up with the name of my third company; by using the name of a famous building in a world capital. I find that immediately gives credence and recognition to something brand new, and it especially works well with salads.

For those wondering, I took the name from the Jardine House. One of my favorite buildings in my former city of residence, Hong Kong. They don’t have a famous salad named after them so I figured, why not…maybe this will become as popular as the Waldorf.

It makes sense to name salads after people or places, because the ingredients list can be so random. Also, listing the ingredients just doesn’t play out well as a title. So from here on out, I guess any salad I invent will take the place of one of my favorite buildings.

The Jardine salad is the first salad I’ve created that uses my Basil Vinaigrette. I wanted to create something light and delicious that really allowed all the fresh ingredients to shine. Also, I wanted to make a salad that looked good in my Churchill stonecast triangle bowl, which is one of my favorite pieces of stoneware (also used for the Sweet Potato Salad Bowl).

Jardine Salad Ingredients
Jardine Salad Ingredients

Jardine Salad Ingredients

1 Tomato. Heirloom would be best, you want something juicy and full of flavor. That being said, I tend to scoop out the middle and focus primarily on the more solid flesh of the fruit.

1 Avocado. Ripe of course. As this recipe makes 2 salads you’ll be using half an avocado per.

50 grams Feta Cheese. If you find salty briny Feta too strong/overpowering, you can substitute it for a simple white salad cheese.

20 Baby Shrimp. If you want to keep it vegetarian you can absolutely leave these out, but I find the seafood and basil vinaigrette pairs exceptionally well together.

1 Barker/Anaheim Chili Pepper. The barker pepper is a spicier subspecies of the popular Anaheim chili pepper. I flame roast it until the skin is black and popped. I find it adds a great kick to the salad, and is easily calmed down by the fat from the Feta cheese.

2 tbsp Basil Vinaigrette. You can find the recipe here, but it is essentially a bunch of basil leaves, 1/2 cup of Olive Oil, with a tbsp of Lemon Juice, and a pinch of salt blended together.

100 grams Spinach. I like to use spinach as the base for this salad, but you can easily use iceberg, romaine, arugula, or any leafy green you like!

Basil; for garnish

Salt and Pepper; to taste

Jardine Salad Instructions

1. Begin by fire roasting the chili pepper. I just set it on top of an open burner for about 15 seconds per side (rotating 3-4 times) until there is a good char on the skin. Slice it in half and scoop out the seeds.

2. In the bowl lay down the bed of spinach. Top with wedges of 1/2 tomato, 1/2 sliced avocado, 10 baby shrimps, cubes of feta cheese, and half of the barker chili that you flame roasted in step 1.

3. Drizzle with about a tablespoon more or less to your taste of the basil vinaigrette. Add freshly cracked black pepper and salt if you wish.

Notes

You can leave the seeds in the pepper if you want to really kick up the spice, your tolerance is completely your own.

Instead of the baby shrimps, you can sub with 2-3 grilled prawns, however that makes the salad a lot more work, and the baby shrimps have a sweetness that pairs well with the tangy vinaigrette.

Jardine Salad Recipe

Jardine Salad

The Jardine Salad is a recipe of my own creation. It includes tomatoes, avocado, shrimp, feta, fire roasted chili, and my Basil Vinaigrette. Named for one of my favorite buildings in Hong Kong.
Course Salad
Cuisine American
Keyword Jardine Salad, Salad
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 2 salads

Ingredients

  • 1 Tomato
  • 1 Avocado
  • 20 Baby Shrimp
  • 50 grams Feta Cheese
  • 1 Barker Chili
  • 2 tbsp Basil Vinaigrette
  • 100 grams Spinach
  • Salt to taste
  • Pepper to taste
  • Basil for garnish

Instructions

  • Begin by fire roasting the chili pepper. I just set it on top of an open burner for about 15 seconds per side (rotating 3-4 times) until there is a good char on the skin. Slice it in half and scoop out the seeds.
  • In the bowl lay down the bed of spinach. Top with wedges of 1/2 tomato, 1/2 sliced avocado, 10 baby shrimps, cubes of feta cheese, and half of the barker chili that you flame roasted in step 1.
  • Drizzle with about a tablespoon more or less to your taste of the basil vinaigrette. Add freshly cracked black pepper and salt if you wish.
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