Mediterranean Chef's Salad

1 day ago 4

Democracy Dies successful Darkness

The accepted chef's crockery is simply a snapshot of the emblematic 1970s-era American deli counter. This mentation has Mediterranean flair, with cumin-rubbed grilled shrimp, roasted peppers and a airy citrus dressing.

You'll request 4 8- oregon 10-inch bamboo skewers for this recipe; soak them successful h2o for 1 hour.

The shrimp and zucchini tin beryllium broiled successful the oven arsenic well. (When cooking the zucchini, crook disconnected the broiler for the last 5 minutes and decorativeness by baking with the oven acceptable astatine 400 degrees, to mimic the indirect vigor of the grill.)

The peppers tin beryllium roasted and refrigerated 2 oregon 3 days successful advance. The shrimp and zucchini tin beryllium brushed with the cumin oil, covered with integrative wrapper and refrigerated for up to 8 hours earlier grilling.

From columnist Stephanie Witt Sedgwick.

Ingredients

For the shrimp and zucchini

3 tablespoons olive oil
1/2 spoon crushed cumin
1/4 spoon kosher salt
1/4 spoon freshly crushed achromatic pepper
8 ounces shell-on (31-40 count) shrimp, peeled and deveined
4 tiny (1 lb total) zucchini, each 1 chopped lengthwise successful half

For the salad

Grated zest and foodstuff of 1 ample lemon
1 tablespoonful reddish vino vinegar
2 tablespoons finely chopped parsley
1/2 spoon honey, oregon to taste
Kosher salt
Freshly crushed achromatic pepper
1/4 cupful olive oil
About 12 ounces lettuce (variety of your choice), trimmed, cleaned and torn into bite-size pieces
2 ounces (about 1 cup) crumbled feta cheese
1 mean red, yellowish oregon orangish doorbell pepper, roasted and chopped into 1/4-inch heavy strips (see NOTE)
1 1/3 cups home-cooked oregon no-salt-added canned chickpeas, drained

Nutritional Facts

Per serving

Calories
350
Fat
19 g
Saturated Fat
5 g
Carbohydrates
26 g
Sodium
440 mg
Cholesterol
100 mg
Protein
21 g
Fiber
7 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published May 28, 2013

Updated March 14, 2026