Summer salad

Recipe: Summer salad from Hampton Hall Club

 Hampton Hall Club 

Summer salad

This vibrant summer salad recipe, shared by Hampton Hall Club executive chef John Huffenberger, is a symphony of fresh flavors. It features poached shrimp, tomatoes, avocado, cucumber, baby arugula, and is drizzled with a sweet and tangy peach vinaigrette, making each bite a delightful experience.

Hampton Hall Club executive chef John Huffenberger

Ingredients (salad)

1/2 pound peeled and deveined domestic shrimp, tails removed

1 tablespoon salt

1 lemon

1 lime

Ice water to cool the shrimp

1 cup baby tomatoes, cut in halves

1 avocado, diced

1/2 English cucumber, cut into thin circles

8 ounces baby arugula

Ingredients (dressing)

2 ripe peaches, peeled, halved and pit removed

1/4 cup orange juice

1/2 cup extra virgin olive oil

2 tablespoons lime juice

2 tablespoons honey 

2 teaspoons red wine vinegar 

1/2 teaspoon salt


[1] Brush both sides of the peaches lightly with extra virgin olive oil. Place flat-side down on a heated grill. Grill on medium heat for 3 minutes, flip and grill an additional 2 minutes. Set aside to cool. [2] Once the peaches are cool, add peaches, orange juice, lime juice, honey, salt and red wine vinegar to a blender. Purée until smooth. Slowly drizzle the olive oil into the purée as the blender runs to emulsify the vinaigrette. [3] Bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the juice from 1 lemon and 1 lime. Lower the temperature to barely a simmer and add the shrimp. Cook until done, about 5 minutes. Transfer the shrimp into an ice water bath to stop them from cooking. [4] When the shrimp are cool, remove them from the water, pat them dry with a paper towel and chop them into bite-size pieces. [5] In a stainless steel bowl, mix the arugula, cucumber, avocado and tomatoes together. Dress with the vinaigrette and toss together. Top with the poached shrimp.

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