Field Greens with Shrimp, Corn & Ginger
Submitted by lpena
Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.
YIELD
4 servingsPREP
15 minCOOK
7 minREADY
30 minA composed main-course salad of mixed field greens and sweet corn tossed in a fresh ginger dressing, ringed with pan-seared shrimp. The ginger dressing is the star here: real ginger juice pressed from fresh slices through a garlic press, whisked into a creamy champagne vinegar-mayo base.
Pressing fresh ginger through a garlic press extracts pure ginger juice without any fibrous bits. That juice has a clean, sharp heat that’s completely different from ground ginger. It blooms in the dressing and hits the back of your palate with a warm, peppery tingle.
Everything can be prepped ahead: the dressing, the corn, even the seared shrimp. Assembly happens right before serving so the greens stay crisp and the shrimp stays at room temperature rather than ice-cold from the fridge.
Chef Tips
- Press the ginger through a garlic press to get pure juice. Two inches of fresh ginger yields about 2 teaspoons of juice.
- Sear the shrimp just until pink, about 1 minute per side. Overcooked shrimp turns rubbery and loses its sweetness.
- Dress the greens lightly. Too much dressing weighs down the delicate field greens.
- Arrange the shrimp around the mound of salad, not tossed in. This keeps them as a visual focal point.
Variations
- Use grilled shrimp instead of pan-seared for a smokier flavor.
- Add sliced avocado and cherry tomatoes for a more substantial salad.
- Substitute rice wine vinegar for champagne vinegar for a more Asian-inspired dressing.
Ingredients
Directions
For the Ginger Dressing, mix the mayonnaise in a small bowl with the vinegar and water or orange juice.
Whisk in the oil in a slow, thin stream.
Press each ginger slice in a garlic press over a small glass, yielding about 2 teaspoons of juice.
Add the ginger juice to the dressing to taste. Season with salt and pepper.
(This can be prepared ahead, covered and set aside at room temperature for about 2 hours or refrigerated until 1 hour before serving).
Cook corn kernels in a pot of simmering water for 5 minutes; drain. (This can be prepared ahead and set aside at room temperature).
Place a heavy small nonstick skillet over medium heat and film it with oil.
Add the shrimp and cook until just pink, for about 2 minutes total, turning with tongs halfway. (This can be prepared ahead and set aside at cool room temperature for several hours).
To serve, mix the corn and salad greens in a large bowl.
Gently toss with enough dressing to coat lightly.
Mound the salad in the center of 4 or 6 large plates.
Mix the shrimp with several tablespoons of the remaining dressing to coat lightly. Arrange the shrimp around the salad. Sprinkle the salad with green onions.
Serve immediately.
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