medtran49
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The Rusty Pelican is a restaurant located on Key Biscayne, an island, and considered part of Miami, Florida. It's on the west side of the island so has sunset views. It's been there for at least 45 years, though has closed a couple of times due to fire or other issues, but always comes back.
Back when we first started going, they had a signature salad that was made tableside and served with a lightly orange flavored bread. It was served as a salad course, but we made it a salad meal by increasing the size and adding more shrimp and more of the other components.
I know it's at least 45 years old because I ate there the night before DD was born and had eaten there several times previously since moving to Miami. DD turned 43 this year. I actually wasn't due for almost another month but was huge and the hostess made a joke when she seated us that she was going to seat us where there was an easy pathway in and out just in case. She didn't know how prophetic she was.
Anyway, the combo sounds a bit different, but it's a great salad meal, especially when it's hot weather. Sometimes I make the orange bread for it, sometimes not. I'll post that recipe in another thread. We also use whatever leafy lettuce looks good, though not iceberg.
Serves 2, you'll have leftover dressing.
For the dressing:
1/2 cup mayonnaise
1/4 cup vegetable oil
1/4 cup honey
2 tablespoons prepared yellow mustard
1/4 teaspoon parsley
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons finely chopped onion
Salad ingredients:
4 cups red and green leaf lettuce
10 fresh white button mushrooms, thinly sliced
15-20 cherry or grape tomatoes, sliced in half
2 hard-boiled eggs, chopped
2 tablespoons finely chopped chives or scallions
3/4 to 1 pound large shrimp, steamed, shelled and deveined, cooled
Mix dressing ingredients and refrigerate for at least several hours before using. Toss salad ingredients with dressing and serve immediately.
Back when we first started going, they had a signature salad that was made tableside and served with a lightly orange flavored bread. It was served as a salad course, but we made it a salad meal by increasing the size and adding more shrimp and more of the other components.
I know it's at least 45 years old because I ate there the night before DD was born and had eaten there several times previously since moving to Miami. DD turned 43 this year. I actually wasn't due for almost another month but was huge and the hostess made a joke when she seated us that she was going to seat us where there was an easy pathway in and out just in case. She didn't know how prophetic she was.
Anyway, the combo sounds a bit different, but it's a great salad meal, especially when it's hot weather. Sometimes I make the orange bread for it, sometimes not. I'll post that recipe in another thread. We also use whatever leafy lettuce looks good, though not iceberg.
Serves 2, you'll have leftover dressing.
For the dressing:
1/2 cup mayonnaise
1/4 cup vegetable oil
1/4 cup honey
2 tablespoons prepared yellow mustard
1/4 teaspoon parsley
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons finely chopped onion
Salad ingredients:
4 cups red and green leaf lettuce
10 fresh white button mushrooms, thinly sliced
15-20 cherry or grape tomatoes, sliced in half
2 hard-boiled eggs, chopped
2 tablespoons finely chopped chives or scallions
3/4 to 1 pound large shrimp, steamed, shelled and deveined, cooled
Mix dressing ingredients and refrigerate for at least several hours before using. Toss salad ingredients with dressing and serve immediately.
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