6 people
SALAD
Ina Garten Go-To Dinners (p. 110)
Shrimp - 1 lb
Garlic - 3 cloves
Cucumber - 1
Yellow bell pepper - 1
Red bell pepper - 1
Cherry tomatoes - 1 pint
Red onion - 1⁄2
Baby arugula - 3 oz
Dijon mustard - 1 tbl
Capers - 2 oz
Red wine vinegar - 1⁄2 cup
Feta - 8 oz
Country loaf bread - 6 slices
Shrimp - peel and devein
Garlic - mince
Cucumber - leave unpeeled, remove seeds, 3/4-inch dice
Peppers - core, seed and 3/4-inch dice
Tomatoes - cut in half through the stem
Onion - thinly slice into half rounds
Capers - rinse and drain
Feta - dice
Bread - remove crusts, dice into 1-inch cubes
Preheat the oven to 400 degrees.
For the croutons, place the bread on a sheet pan, drizzle with 2 tbl of olive oil, sprinkle with 1⁄2 tsp salt and 1⁄4 tsp of pepper and toss together. Spread out in one layer on a sheet pan. Bake for 10 minutes, tossing once, until lightly browned. Transfer to a bowl and set aside.
Dry the shrimp and lay on the same sheet pan. Toss the shrimp with 2 tbl of olive oil, 1 tsp salt and 1⁄2 tsp pepper. Spread out and roast for 7 minutes, until just pink and firm. Set aside.
Meanwhile, in a measuring cup, whisk together 1⁄4 cup of red wine vinegar, the garlic, 1 tbl of Dijon mustard, 1 tsp salt and 1⁄2 tsp of pepper. While whisking, slowly add 3⁄4 cup of olive oil to form a vinaigrette. Set aside.
In a large bowl, combine the cucumber, bell pwppers, tomatoes, red onion, capers, croutons, and shrimp. Pour enough vinaigrette over the mixture to moisten. Add the arugula, feta and remaining vinaigrette and toss lightly. Sprinkle with 2 tbl of red wine vinegar and extra salt and serve at room temperature.