Seafood Salad With Warm Citrus Dressing
1/2 cup sunflower oil
1 clove garlic, minced
1 piece 1/2-inch fresh ginger, minced
1 shallot, minced
Zest and juice of 1 lime
Zest and juice of 1/2 orange
1 tablespoon sugar
1/2 teaspoon salt or to taste
Freshly ground pepper
Salad;
6 cups mixed greens
1/4 cup each, chopped cilantro, mint
2 oranges, peeled, sectioned
1/2 pound scallops, cooked
1/2 pound shrimp, peeled, deveined, cooked
2 tablespoons sunflower seeds, toasted, see note
Edible flowers, optional
1. Heat 1 tablespoon of the oil in medium skillet over medium heat. Add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes. Stir in zest and juice of lime and orange, sugar, salt and pepper to taste. Cook 1 minute. Slowly whisk in remaining oil.
2. Toss together greens, cilantro and mint in large serving bowl. Arrange orange sections, scallops and shrimp on top of greens. Sprinkle with sunflower seeds and edible flowers, if using. Pour 1/4 cup of the warm dressing over salad; toss to coat. Add additional dressing as needed.
Note; To toast sunflower seeds, heat in small dry pan over low heat,
stirring often, until lightly browned. Immediately remove seeds from pan to stop cooking.
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