I like salads on a hot day like today. Thanks for the recipe!
Me too and this is definitely a hot one! Good to hear from you; I tried commenting on some of your great “lighten up Monday” posts but it is making me comment through google and not taking my password. I thought you were on WordPress too?
I am on WordPress. I don’t know why that’s happening. I never have a problem commenting on other WP blogs. Were you logged into WP at the time? Don’t know if that makes a difference. I’m glad you like my Monday funnies.
I wasn’t on my WordPress at the time. I will give it another try.
Wow. That is a beautiful salad. I think it is a perfect recipe for a summer party. Do you buy any particular kind of Canadian shrimp? I am never sure how to identify the good quality and sustainable varieties of sea food. Any tips would be helpful.
Thanks Hilda. I have the best fishmonger around and I trust everything they bring into the shop. I will ask Jim, the owner and get back to you. The Oregon shrimp meat that we get here locally is really wonderful too and when gotten fresh, fresh, it is a treat but it goes bad so quickly and I notice that other fish retailers still offer it when it is not at the freshest. The Canadian shrimp meat comes to Gemini frozen and they thaw it out to put it in their case so I was skeptical at first. One bite and I was sold (plus, as I said, I trust what they tell me).
And also, I am sure I am not the only one who is curious how Ginger became your shrimp tester.
Beautiful salad – just along the lines of what I eat for dinner about three times a week all summer. And now I’ll be on the hunt for some Canadian shrimp.
Thanks. I might need to get more in the habit of making the salad our dinner rather than continuing on to more dinner after salad.
Always on the lookout for a different salad recipe. You’ve also put the idea of fried chicken into my head. Not something I have very often but the idea may take some shifting.
Fried chicken is my weakness. I made some recently (as I mentioned) and will get around to posting that soon. I do think the idea should take some shifting and let fried chicken take a spot at your table soon.
This is useful as we have about 100 salads in the garden at the moment that I’m going to have to address at some point before they turn into triffids and start to attack us. I also love the sound of your dressing.
Ha. I love the sound of triffids and certainly try not to let them attack you. You obviously have a much heartier garden than I. Next year I must plant arugula, my favorite green.
What else do we need in a little big salad? Yummy!
Just a good appetite and a warm night. Good to hear from you Fae.
yum.. thanks for sharing another great recipe.. love the idea of a buttermilk bleu sauce. definitely something i will be trying. thanks!
You are very welcome; I hope you do try it. An added bonus is that it is not as fattening as many commercially bought bleu cheese dressings.
Stacey – another beautifully written post and some fabulous food from you! Love all the tips that you call disclaimer – salad dressings are so individual and go through so much tweaking as it is coming together that it is really hard to give quantities accurately. How does Peter Newman do it, I wonder?? I am bookmarking the dressing for later on this week as I have some blue that I need to use up. Thanks for sharing this the rowdy bunch that makes up FF – Happy Fiesta Friday to you!
Thanks Selma, that means a lot to me. Salad dressings are quite individual, true. Hmmm…that Newman, how does he do it?
Hi Stacey This salad looks simply fabulous! I especially love your recipe for the buttermilk bleu dressing.! Adding herbs is also a great idea! I am sure it will go great with the shrimp. thanks for bringing this to Fiesta Friday!
Thank you. The herbs do add a nice dimension to the dressing (which this time I didn’t do since I added them to the greens instead).
Thanks. I have been on a bit of a salad roll lately. Since that salad, three more. There is something about hard boiled eggs on salads that I just adore.
Ahh everything sounds so good. And leftover fried chicken? I’m in!
Thanks. Left over fried chicken is the best.