Pacific Rims Waldorf Salad Recipes

PACIFIC RIM CUCUMBER SALAD

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

PACIFIC RIM SUMMER SALAD

Steps:

• Chill lettuce leaves and salad plates for 15 minutes.
• Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
• In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
• Assemble the salad.
• Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
• Garnish salads with fresh chopped parsley and sliced Kamata olive.

PACIFIC RIM'S WALDORF SALAD

Steps:

• In a bowl combine mayonnaise, maple surup, seasoned rice vinegar, sea salt and white pepper. Wisk dressing until smooth and chill.
• Place apples and pears into lemon water.
• Heat a small saute pan add butter, coconut, macadamia nuts and toast until golden brown.
• Add celery, raisins, apples, pears, coconut, nuts to salad and toss well. Fold in salad dressing. Season to taste with fine salt and white pepper.
• Chill salad for 30 minutes.
• Place salad on a chilled plates and serve.
• Garnish with Fresh Chopped Cilantro.

PACIFIC RIM SHRIMP SALAD

Steps:

• Bring your smoker to its appropriate cooking temperature.
• In a bowl, toss the shrimp with the mirin, vinegar, oil, and garlic. Let the shrimp sit at room temperature for 15 to 20 minutes.
• Transfer the shrimp to the smoker, preferably on a small grill rack, grill basket, or sheet of heavy-duty foil. Smoke them until just cooked through and fragrant, about 15 to 20 minutes at a temperature of 225° F to 250° F. The shrimp are ready when opaque and slightly firm, with lightly pink exteriors.
• When the shrimp are cool enough to handle, slice each in half lengthwise. Place the shrimp in a bowl and gently mix in the remaining salad ingredients. Refrigerate the salad covered for at least 30 minutes.
• Serve chilled, topped with the nuts.