This morning, I went rummaging through my fridge and freezer to investigate our ingredient situation as I waited for Natalie to wake up and call me. I felt like a looter in my own house; everything looked so alien and mysterious. When’d we get all of that filet mignon in the freezer? Oh right, I guess sometime during the 6 months I’ve been away from home.
Score! A bag of Trader Joe’s roasted corn! Jalapeños! Limes! A whole bunch of other junk! One trip to the farmer’s market later, I had assembled the makings of a vaguely Mexican salad thing. The trip wasn’t without conflict, though: I spent about three hours there and had to restrain myself from buying all those ramps and fingerling potatoes and preserves and winesap apples (!!!). This is what I do on Saturdays in the city! I throw my money haphazardly at the peasantry to assuage my bourgeois guilt!
Shrimp, Corn & Black Bean Tostada Salad
- Dressing
- 5 tbsp lime juice
- 3/4 C olive oil
- 6 tbsp cilantro
- 1 1/2 minced jalapeño
- 1 tbsp cumin
- Salad
- 3 C chopped tomatoes
- 1 15-oz can of black beans, rinsed & drained
- 1 C chopped scallions
- 3/4 C cilantro
- 3/4 C red onion
- 6 C lettuce
- 1 bag of roasted corn/2 husks worth of corn kernels, grilled
- 24 shrimp
- 24 tortilla chips
Whisk together the dressing stuff and put it aside. Microwave the roasted corn as per the directions on the bag, then pour some of the dressing on it. Throw the rest of the dressing on the shrimp, which you should then sauté in a pan until it’s all cooked. Combine all of the salad ingredients (and season to taste with pepper and a touch of salt), and garnish with tortilla chips and cilantro.
