Purple cabbage, shredded on the mandoline
Banana peppers (I like Jeff’s Garden)
Sweet potatoes, roasted
Cilantro, coarsely chopped
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste
Roasted Sweet Potato & Shallot:
2 sweet potatoes, chopped
1 shallot, sliced
JF Spicy Salt
1 yellow plantain, sliced on a bias
JF Curry Salt, to taste
Step 1: In a large sauté pan warm your olive oil. When that begins to shimmer add in your shrimp. Season with JF Spicy Salt and flip for an even cook.
Step 2: Once they curl and are just pink, remove them from heat. Set aside to cool before assembling in our salad.
Roasted Sweet Potato & Shallot
Step 1: Preheat the oven to 375º. On a large baking sheet, toss your sweet potato and shallot in a generous amount of olive oil; coat evenly.
Step 2: Season with JF Spicy Salt. Roast until slightly browned on the exterior.
Step 1: In a large pan begin to warm your olive oil. Once at a high heat place in your sliced plantains and season with JF Curry Salt. You’re looking for a nice browned sear on either side.
Step 2: Flip halfway through and lightly season again. When you achieve an even cook, remove from the heat and cool on a wire rack.
“Sunday Funday” Salad
Step 1: In a large bowl, using the shredded cabbage and chopped romaine as a base, begin to build your salad. Layer in the avocado, banana peppers, our roasted sweet potatoes and shallot, the sautéed shrimp, plantains, and cilantro.