“Sunday Funday” Salad

INGREDIENTS

Purple cabbage, shredded on the mandoline
Romaine, chopped
Avocado, chopped
Banana peppers (I like Jeff’s Garden)
Shallot, roasted
Sweet potatoes, roasted
Shrimp, sautéed
Plantains, pan-fried
Cilantro, coarsely chopped
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Sautéed Shrimp:
Olive oil
Wild caught shrimp (I like Dominick’s)
JF Spicy Salt

Roasted Sweet Potato & Shallot:
2 sweet potatoes, chopped
1 shallot, sliced
Olive oil
JF Spicy Salt

Pan-fried Plantains:
Olive oil
1 yellow plantain, sliced on a bias
JF Curry Salt, to taste

PROCESS

Sautéed Shrimp

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.

Pan-fried Plantains

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.

Step 2: Toss in my JF Simple Mustard Vinaigrette and finish with JF Spicy Salt to taste. Enjoy!