"All-Green" Spring Salad

March 13, 2010 7:40:17 AM PST
Chef Josh Linton from Aja at the Dana Hotel and Spa shares a recipe using fresh spring produce.

For the Dressing:
1oz Buttermilk
½ # Sour cream
1oz Mayo
1/8 tsp. Sriracha
¼ oz Scallion
5 sprigs Cilantro
2 Tbsp Parsley
¼ oz Chives
¼ tsp Garlic powder
4 tsp. Lime Juice
1 tsp. Lime Zest
pinch Celery seed, toasted and ground
to taste Salt
1/8 tsp Sugar

Puree all ingredients in the blender until homogenous.

For the Salad:
1c. Assorted Local greens and leaves (Baby Romaine, Watercress, arugula, lolla rossa, purslane, etc)
1 Tbsp Scallion, Sliced Thinly
2ea Mint Sprigs
2ea Basil Sprigs
12ea Spring Peas and Beans
1/8 c Baby Zuchinni, shaved
1/8 c Fennel, Shaved
3-4 Tbsp Creamy Green Dressing
To taste Salt and Cracked Pepper
¼ ea Hass Avocado, Large Dice
5ea Large Shrimp, tail on, Seasoned with coarse Salt and Pepper to taste
1 tsp Chives, chopped (Garnish)

Toss all ingredients together with the dressing. Garnish with chopped chives.