Colusa Casino Resort
Executive Chef Kent Harrison
Salad
24 oz. – Romaine Lettuce (Chiffonade)
6 oz. – Sliced Pepper jack Cheese (medium dice)
6 oz. – Roasted Red Peppers (julienne)
12 oz. – Bay Shrimp (use fresh if available)
1 Cup – Ancho Cilantro Dressing
1 Cup – Fried Corn Tortilla strips
12 Slices – Lemon Wheels for garnish
Cilantro Sprigs – for garnish
Ancho Cilantro Dressing
5 Tbls. – Mayonnaise
5 Tbls. – Dijon Mustard
4 Tbls. – Pureed Ancho Chiles
1 Teas. – Worcestershire sauce
6 Ea. – Juice of fresh lime
1 Cup – Red Wine Vinegar
5 Tbls. – Capers
4 Tbls. – Minced fresh garlic
3 Cup – Extra virgin olive oil
2 Cup – Fresh Cilantro (chopped) loose packed
To Taste – Salt
To Taste – Pepper
Combine Mayonnaise, Dijon Mustard, Pureed Ancho Chiles, Worcestershire sauce, Lime Juice and Red Wine Vinegar.
Slowly whisk the Olive oil into the base mixture
Add minced garlic, capers, and fresh chopped Cilantro, season with salt and pepper to taste.
Hold Ancho Cilantro Dressing in covered container in refrigeration for service
Service
Mix together in a chilled salad bowl: Chiffonade of Romaine lettuce, sliced and diced Pepper jack cheese, Julienne Roasted red peppers, Ancho Cilantro Dressing and Bay shrimp.
Remove equally to four chilled plates or a platter for family style
Garnish with thin strips of fried corn tortillas, fresh lemon wheels and cilantro sprigs
Serves Four
Enjoy with your favorite iced beverage on a beautiful spring day!