Della Casa Recipe

Vegetables

Rinse and spin dry the spring mix. Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons to yield about 1/2 cup. Thinly slice the red onion and soak in cold water for 5 minutes if you want milder onion flavor, then drain well.

Nuts & Herbs

Coarsely chop the toasted walnuts or pecans (if not toasted, toast in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring). Finely snip the chives and set aside.

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp lemon juice, 1 tsp minced garlic, 1 tbs olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Let marinate 5 minutes while you heat the pan.

Heat a skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the shrimp in a single layer. Cook 1.5–2 minutes per side until shrimp are opaque and just cooked through (internal color solid pink/white), about 3–4 minutes total depending on size. Remove from pan and let rest 1–2 minutes.

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add a little more honey if you prefer sweeter, or a pinch more salt).

Place the spring mix in a large bowl or divide among serving plates. Scatter the halved cherry tomatoes, sliced cucumber, and drained red onion over the greens.

Top the salad with the warm shrimp, distributing evenly.

Crumble 1/2 cup blue cheese over the salads and sprinkle the toasted nuts and snipped chives on top.

Drizzle the dressing over the salads just before serving (about 1–2 tbs per serving) and toss gently to combine, or serve the dressing on the side.

Finish with a light grind of black pepper and a small pinch of flaky sea salt if desired. Serve immediately.