Greek Nachos

Figures I would come back from Italy just to share a Greek recipe with you…

Greek Nachos | CaliGirlCooking.com

I guess you could actually call these absolutely to-die-for Greek Nachos a Greek-Mexican hybrid recipe though, since we’re taking one of my favorite Mexican food dishes and giving it a Mediterranean twist. I’m really not sure why the Greek Nacho path hasn’t been traveled down more often, because when you basically sub in Greek-inspired ingredients for your typical nacho fixin’s, the result is show stopping. You may never want to eat regular nachos ever again.


Aside from these nachos, I don’t have too much other stuff to share with you today. More due to the fact that I’m a bit jetlagged (read: brain dead) from our trip and we’re driving back to Santa Barbara from the Bay Area today. Tomorrow, back to reality but at least we only have a few more days until the weekend! I fully intend on writing at least one (if not multiple) Travel Diary posts about my trip once I’ve had time to recover and soak it all in, so stay tuned!

In the meantime, let me tell you a little bit about these Greek Nachos. Because, yes, you want to know allllll about them.

Greek Nachos | CaliGirlCooking.com

We start in the most obvious of places: with the chips! We’re kicking off the Greek theme by replacing the typical tortilla chips with crispy plain pita chips, which in fact almost work better than tortilla because they tend to be thicker and sturdier – which means they can easily hold up to all of the tasty toppings we’re going to add!

Greek Nachos | CaliGirlCooking.com

The first matter of business in getting together said toppings is whipping up some healthy and tangy tzatziki sauce. I used a base of nonfat plain Greek yogurt and added lots of garlic, dill and cucumber. Make this the day before if you want, the flavors just get better as they sit.

We’ll also want to saute some eggplant as well as ground lamb with more garlic, olive oil, and some fresh lemon juice. And I’m going to take this moment right here to let you know that if you have never cooked with ground lamb before, you’ve REALLY been missing out. I love how it tastes so different than beef..It seems to give a whole new dimension to a dish (I’m also a huge fan of lamb burgers if you’re looking for more suggestions.)

Aside from putting together the tzatziki and cooking the eggplant and lamb, there’s very little involved in the preparation of our Greek Nachos. You’re going to need the requisite Greek ingredients (like tomatoes, garbanzo beans, red onion and fresh oregano) and you’re also going to track down some legit Greek cheese. I used a mix of feta and shredded Kasseri, which could also be replaced by halloumi or any other Greek cheese you’re able to find (I had the best luck at Whole Foods.)

To prep the actual nacho dish, you’re going to want to bring out your best cast iron skillet. Load up the bottom of the skillet with the pita chips, then pile on all of the prepared toppings that can stand up to a little more heat. We’re talking the lamb, beans, onions, tomatoes, and of course, cheese!

Greek Nachos | CaliGirlCooking.com

Pop all of that into the oven for about 15 minutes, top with the rest of the ingredients (like more fresh oregano and the tzatziki) and your Greek Nachos will be on the table in no time! Now how’s that for an easy Wednesday night dinner?

Greek Nachos | CaliGirlCooking.com

Greek Nachos | CaliGirlCooking.com
Print
Greek Nachos
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

All of your favorite Mediterranean ingredients are piled high atop crispy pita chips. The perfect quick and easy dinner for any night of the week!

Course: Main Course
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
For the tzatziki:
  • 1 cup nonfat plain Greek yogurt
  • 1 Persian cucumber, grated
  • 2 large garlic cloves, peeled and minced
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • Dash of pepper
For the eggplant:
  • 2 tablespoons olive oil (or more as needed if dry)
  • 1/2 of a medium eggplant, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
For the lamb:
  • 2 tablespoons olive oil
  • 1/2 pound ground lamb
  • 1 garlic clove, peeled and minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
All other ingredients:
  • 4-5 cups plain pita chips
  • 1 cup garbanzo beans, rinsed and drained
  • 6 ounces shredded Kasseri cheese
  • 2 ounces crumbled feta cheese
  • 6 cherry tomatoes, quartered
  • 1/4 of a red onion, thinly sliced
  • Additional fresh oregano for garnish
Instructions
  1. First, make the tzatziki. Combine all ingredients in a small mixing bowl and stir until well-incorporated. If you have time, cover and chill the mixture for at least 30 minutes, or up to overnight.

  2. To make the eggplant, heat the olive oil in a medium saute pan over medium-high heat. Add eggplant and garlic and stir to combine. Cook until eggplant is tender, adding more olive oil as needed, then season with salt, pepper and lemon juice. Remove from pan and set aside.

  3. To make the lamb, heat another 2 tablespoons of olive oil over medium-high heat (using the same saute pan.) Add the lamb, garlic and fresh oregano and cook until lamb is browned. Season with salt, pepper and lemon juice. Turn off heat and set aside.

  4. Preheat the oven to 350 degrees Fahrenheit. Spread the pita chips evenly over the bottom of a medium cast iron skillet. Sprinkle the eggplant, lamb, garbanzo beans, cheese, cherry tomatoes and red onion evenly over the top. Place in the oven for approximately 12 minutes, and then turn the broiler on high for an additional 3-5 minutes, or until the cheese on top is starting to brown. 

  5. Remove the cast iron skillet from the oven, being careful to use potholders, and drizzle on tzatziki (you don’t have to use it all, just use however much you want.) Sprinkle with more fresh oregano before serving straight out of the pan!

Greek Nachos | CaliGirlCooking.com

Herbed Carrot Galette

My Easter cooking is in full swing!

Herbed Carrot Galette | CaliGirlCooking.com

I’m getting in all of the Easter-y dishes I can now since we’ll be on an airplane to Italy on Easter Sunday, and I just can’t pass up all of the delicious dishes I’ve been dying to make for the holiday, like this Herbed Carrot Galette!


Seriously, if we were having any sort of Easter brunch, this galette would be the star of the menu. It starts with a buttery, flaky crust that is graced with a creamy herb-studded mascarpone, all topped with shallots, garlic, thinly-shaved carrots and even more herbs. I mean, can we really go wrong? I think not.

I’ve been itching to make my own take on a galette ever since I was inspired by my gal Becky at Baking the Goods. She made a delicious Ricotta, Potato and Spring Pea Galette for our Spring Fling Brunch last month, and it was seriously the perfect addition to the menu. So when I found myself with a whole bag of leftover carrots after some recipe testing one day, I decided this would be the best way to put them to use.

Herbed Carrot Galette | CaliGirlCooking.com

People often ask me how I keep coming up with recipe ideas and, truthfully, it’s never been a problem for me. I keep a running list of ideas on Google drive and Evernote, and just add ideas as I come up with them. Travel often provides a ton of inspiration for me, as do foodie magazines like Bon Appetit and Food & Wine. Also, family! I still have a ton of recipes I’m working on transcribing from the old family archives, and now I have my husband’s family recipes to work on as well.

Other times, I’m simply inspired to make something by what I have in my refrigerator that might otherwise go to waste, like those carrots. I had actually bought them as a prop for some food photography, but I’m certainly not one for wasting any sort of food. Now I have this Herbed Carrot Galette to thank for that!

Herbed Carrot Galette | CaliGirlCooking.com

Seriously, though, this thing is pretty much to die for. It’s certainly not for the faint of heart (or the incredibly health-conscious) but, hey, it’s the holidays! We deserve to let loose every now and then.

The incredible richness of the dish starts with a basic pate brisee dough for the crust. You can really use whatever pie or quiche dough recipe you prefer, just be sure not to use one that is heavily sweetened as we are making a completely savory dish. I turned to my good ol’ Bouchon Bakery cookbook for my recipe because, let’s face it, Thomas Keller can do no wrong when it comes to tasty, buttery baked goods. I’m sometimes a bit intimidated to dive into the complexity of Keller’s baking world, but I was pleasantly surprised to find that his pate brisee recipe comes together much more quickly and painlessly than other pie dough I’ve whipped up in the past.

Herbed Carrot Galette | CaliGirlCooking.com

After the dough comes the toppings, and what better way to start us off than a creamy, chive-laden mascarpone spread. Again, incredibly easy. We’re talking dumping a healthy serving of freshly snipped chives, salt and pepper into a container’s worth of mascarpone, and stirring it up so you get all of that magnificent flavor in every single bite. But I couldn’t stop there with the cheese. Nope! I also sprinkled on some shredded fontina to add a sharp, salty kick to the mix. Not regretting it one bit.

Herbed Carrot Galette | CaliGirlCooking.com

After we’re done loading the galette with cheese, we can move on to the veggies.

I wanted this Herbed Carrot Galette to really pop with flavor, so I added sliced garlic and shallots to the mix with the thinly shaved carrots. Keeping everything thinly sliced ensures that it will all cook properly (and even get some lovely golden-brown color) in the amount of time it takes to bake off the crust.

Herbed Carrot Galette | CaliGirlCooking.com

I’m happy to report that it only takes about five minutes in the oven for the smell of this Herbed Carrot Galette to start wafting through the entire house. And it only takes another 40 or so minutes until the crust is golden-delicious enough for you to remove from the oven, sprinkle on some more fresh herbs, and enjoy to your heart’s content.

Herbed Carrot Galette | CaliGirlCooking.com

Now, I have one simple question to ask of you: Will all of you pleeeeease make this Herbed Carrot Galette in honor of me as part of your Easter menu?

Be sure to take photos and tag @caligirlcooking in any of your creations! Xo

Herbed Carrot Galette | CaliGirlCooking.com
Print
Herbed Carrot Galette
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 

This savory galette showcases the best flavors of spring - crunchy carrots and fresh herbs complimented by two creamy, delicious cheeses.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 recipe pate brisee (I used the Bouchon Bakery cookbook recipe)
  • 8 ounces mascarpone
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 cup shredded fontina cheese
  • 2 garlic cloves, peeled and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • 2 large carrots, shaved with a vegetable peeler or mandolin
  • 1-2 tablespoons olive oil
  • Sprinkle of salt and pepper
  • 1 egg, beaten
  • Chopped fresh oregano for garnish
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.

  2. Place pate brisee dough between two pieces of parchment paper and roll into a circle about 16-inches in diameter and ¼-inch thick. 

  3. In a small bowl, combine the mascarpone, 1 tablespoon chives, ¼ teaspoon salt and dash of pepper. Remove the top piece of parchment paper from the pate brisee and generously spread on the mascarpone, leaving about a 1 ½- to 2-inch border to fold the dough up and over the toppings.

  4. Next, sprinkle on the fontina cheese, then top with the garlic, shallots and finally, the carrots. Drizzle olive oil over top of the carrots and season lightly with salt and pepper. 

  5. Working your way around the perimeter of the galette, fold up the edges of the dough, allowing them to naturally pleat as you go around in a circle. If any pieces crack, simply pinch them back together.

  6. Keeping the galette on the bottom layer of parchment paper you originally rolled it out on, transfer to a large rimmed baking sheet. Using a pastry brush, brush the beaten egg over the exposed edges of the galette.

  7. Place the galette in the oven for 40-45 minutes, or until the crust has turned a lovely golden brown. Remove and let cool slightly. Sprinkle with additional chives and fresh oregano before serving.

Recipe Notes

You can purchase the Bouchon Bakery cookbook here.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Herbed Carrot Galette | CaliGirlCooking.com

Avocado Toast with Grilled Halloumi and Honey

I hope you all love breakfast as much as I do.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Because this week is all about the breakfast recipes, and I’m not going to feel bad about it. Technically, this Avocado Toast with Grilled Halloumi and Honey could be breakfast OR lunch, or even a snack, so there’s that. And it is anything but basic, so don’t stop scrolling because this is yet ANOTHER recipe for the OG avocado toast. You are going to make this version with grilled halloumi and honey and you’re going to LOVE it.


First and foremost, have you even heard of halloumi cheese? If so, than you know that it is an amazing, firm, salty Greek cheese that is incredibly versatile – it can be grilled, sautéed, shredded, you name it! And if this is your first time hearing about halloumi cheese, prepare for your mind to be blown.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

I was first introduced to the stuff at a little Mediterranean bar and grill in downtown Napa called Tarla. My friend and I were trying it out for the first time, so naturally we asked the waiter what dishes he recommended. He promptly told us we had to get the Saganaki, and boy, am I so glad we did! Not ten minutes later, we had a little cast iron dish of flaming halloumi cheese in front of us, drizzled with truffle honey, accompanied by Chardonnay-infused Turkish apricots and raisins, and served with little toasts to scoop up all the goodness. I was immediately in heaven.

But, that all-too-common fear of the unknown took over and, although I knew you could find halloumi cheese at certain gourmet grocers and specialty stores, it took me these five or so years since I tasted that little bite of heaven to finally buck up and buy some of the cheese to experiment with. This Avocado Toast with Grilled Halloumi and Honey was my first foray into the halloumi world and, let me tell you, I’m never going back.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

I touched on it already, but one of the greatest things about halloumi is that, when sliced and grilled or sautéed, it will actually hold its shape and not melt into an oozy puddle. It gets these gorgeous brown grill marks and picks up the flavor of whatever you cook it in.

Because there were already a ton of flavors I planned on loading on this toast, I kept my grilling method simple and cooked the halloumi up in a healthy pat of butter in my cast iron skillet. This gave it the most gorgeous slight char (anyone else here a huge fan of slightly golden-browned cheese?) and the cheese literally soaked up all of that delicious, buttery flavor.

I’m getting ahead of myself, though, because as all good toast does, this Avocado Toast with Grilled Halloumi and Honey starts with high-quality bread. You could essentially use any type of bread for this, but I highly recommend something that’s a slight step up from your average sliced sandwich bread. I used a local bakery’s whole wheat levain and it was absolutely outstanding. Plus, that way you can hand-cut the slices as thick as you want!

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

So after finding your fave bread and giving it a good toast (either in the toaster or under the broiler in your oven,) we lather on a healthy dose of smashed avocado, then sprinkle on some fresh lemon juice. This acidity will help cut through the richness that both the avocado and the cheese bring to this dish.

The next layer of this ultimate open-faced sammy is the grilled halloumi. Don’t be shy about this, yes, it’s cheese, but it’s sooo worth the little indulgence. We then drizzle on a little honey to bring some sweetness and sprinkle on some chili flakes for spice, the perfect sweet-salty-spicy tri-fecta.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Some might say this Avocado Toast with Grilled Halloumi and Honey is TOO simple of a dish, but sometimes that’s just what we need, especially on a busy Monday. And once you taste this bad boy, you’re going to realize the explosion of flavor is anything but simple.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com
Print
Avocado Toast with Grilled Halloumi and Honey
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

The classic avocado toast gets a fresh makeover with the addition of grilled Greek halloumi cheese, complimented by fresh lemon juice, honey and pepper flakes!

Course: Breakfast, Main Course, Snack
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 2 large slices thick cut whole wheat levain (or your favorite bread)
  • 1 tablespoon butter
  • 9 ounces halloumi cheese, sliced
  • 1 large avocado
  • Squeeze of fresh lemon juice
  • 1 1/2 tablespoons honey
  • Pinch red pepper flakes
Instructions
  1. Toast your bread using whichever method you prefer. 

  2. Heat a cast iron skillet over medium-high heat on the stove. Add the butter and let it melt. Swirl the pan to coat, then add the sliced halloumi. You can do this in a couple of batches if all of the cheese doesn’t fit at once. Grill the halloumi a couple of minutes on each side, until golden brown. Remove to a plate while you prepare the rest of the toast.

  3. Spread half of the avocado over each slice of toast, smashing down with a fork if necessary. Squeeze the lemon juice evenly over the avocado, being sure not to lose any seeds. 

  4. Place the grilled halloumi slices over each piece of toast. You may have one or two slices extra, eat these or save them for later use. 

  5. Finish off the toast by drizzling the honey evenly over both pieces of toast and sprinkling on red pepper flakes, based on your spice tolerance. Enjoy immediately.

Avocado Toast with Grilled Halloumi and Honey | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina

The best way to get our daily dose of veggies!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

I mean, who doesn’t want to get their Vitamins A and C and tons of fiber from a PIZZA? That’s right, carb-y crust and cheese included. How many times do I have to tell you I’m all about keeping things balanced? This Carrot, Sweet Potato and Cauliflower Pizza with Fontina is nothing but.


If it were up to me, we’d have pizza for dinner at least a couple of times a week. I mean, I’ve certainly made quite a few insanely delicious variations here on the blog already (see this Pastrami Pizza, this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey and this Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust.)  It really is one of my favorite foods, but we gotta keep things in check and make sure we’re evening out that sort of dinner, which is a little more indulgent, with healthier stuff like broth-based soups and protein-packed salads. No restriction, just variation! That’s how I like to eat and I hope it’s the same for you.

That being said, if there were ever a “healthy-ish” version of the dish to be had, this Carrot, Sweet Potato and Cauliflower Pizza is it. So you don’t even have to feel one bit bad about whipping it up on a weekly basis! And thanks to Jim Lahey’s No-Knead Pizza Dough recipe, you can make one pizza that easily feeds two one night, and another one with the leftover dough a few days later. Let me tell you, we were quite excited to whip out the extra dough and have a pizza ready in 20 minutes this weekend when we had so many better things to do than slaving away in the kitchen.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

With it still being winter (and with all the crazy weather we’ve been having in California – I don’t think it’s rained this much in yearrrrrs!) the root vegetables that top this pizza are the perfect thing to make you feel like you’re eating the ultimate comfort food while still getting all of the vitamins and nutrients that they’re known for.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Looking at these likely drool-inducing photos, you may be wondering what those purple-looking things are. They’re the carrots, my friends! I spotted the tri-color bag at Trader Joe’s and knew they’d be the perfect way to jazz up the monotony of color that orange carrots would have provided. That being said, plain ol’ orange carrots would work just fine if you’re not looking to make your pizza super photogenic.

So let’s talk about the process of making the deliciousness that is this Carrot, Sweet Potato and Cauliflower Pizza with Fontina. As I mentioned above, I used Jim Lahey’s popular No-Knead Pizza Dough recipe for the base, but you could easily use your own homemade pizza dough recipe OR even a store-bought, premade dough. Jim Lahey’s recipe does require an overnight rise, so plan ahead if you’re going to go that route. It also makes enough dough for two pizzas, but you can easily save one for later if you’re not feeding a crowd that particular night!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

After the dough has gone through its overnight rise, the pizza comes together in no time at all. Simply roll the dough out onto your favorite pizza stone (or a pizza pan if you don’t have a stone,) add the toppings and pop it into the oven for 20 minutes. That’s all you need! Your delicious dinner will be ready for you faster than you can finish a glass of wine.

Speaking of wine, my mom is coming down to visit later today and I’m very much looking forward to catching up with her and enjoying a delicious glass of vino or two. We’re heading to check out a new, hip restaurant in Santa Barbara tonight, so be sure to check my Insta-stories for all the deets!

I hope you’re having a great week. Maybe bake up a little pizza tonight to get past the hump? Xx

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com
Print
Carrot, Sweet Potato and Cauliflower Pizza with Fontina
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This easy pizza recipe is loaded with bright orange and purple veggies, all topped off with a hefty serving of slightly salty fontina cheese.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1/4 cup cornmeal
  • 1/2 recipe Jim Lahey's No-Knead Pizza Dough (or other pre-made dough)
  • 1 small sweet potato, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup finely chopped cauliflower florets
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, peeled and minced
  • 2 cups grated fontina
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Sprinkle the cornmeal evenly over your pizza stone or pan, whichever you are using, then roll the dough out on the pan in a circular shape. 

  2. In a medium mixing bowl, combine the sweet potatoes, carrots, and cauliflower with 1 tablespoon olive oil, the fresh thyme, salt and pepper. 

  3. Drizzle the remaining 2 tablespoons of olive oil over the prepared pizza dough, then sprinkle on the minced garlic and then the grated fontina cheese. Top with the vegetable mixture. 

  4. Put the prepared pizza in the oven and bake at 450 for 20 minutes, or until the crust is nice and golden and the cheese is melted. Remove, slice and serve as soon as it has cooled slightly.

Recipe Notes

Click here for Jim Lahey's No-Knead Pizza Dough recipe.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

 

Chilled Shrimp and Fennel Salad with Tangy Crema

We’re just going to make it a Canada-themed week.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

Sound good? It was Boxing Day on Monday, after all. Did anybody else hit the crazy good sale at Lululemon? I’m not sure if they did it at all of their stores, but we have a Lululemon Outlet near my parents’ house and, boy, was I glad my mom still wanted to treat me to some “Christmas presents.” I pretty much cleaned up and will not be needing any other sort of workout/athleisure wear in the near future.


But I digress. The real reason I’m here today is to tell you about this Chilled Shrimp and Fennel Salad with Tangy Crema. It’s my take on one of my favorite things my girlfriend and I tasted on our trip to Quebec City earlier this month, and it is sooooo delicious!

We actually came across the restaurant we had this at by accident, after the place we were planning on going to had no availability for that night. The host at that restaurant recommended that we head to this one down the street, which is how we ended up at Le Renard et La Chouette. This place was legit FRENCH, and Johanna and I were a bit overwhelmed by the menu. We quickly decided on the Chef’s Tasting Menu so that the decision was left up to him rather than us.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

Our first course consisted of sautéed mushrooms with smoked salmon and garlic cream plus an amazing cold shrimp salad with fennel, radish, horseradish cream and pistachios. I immediately fell in love with both and knew I had to try to recreate them at home. This Chilled Shrimp and Fennel Salad with Tangy Crema is my take on that second dish, and boy, am I proud of it! I’m so excited I took good notes because this dish is spot. on.

I initially wanted to do everything from scratch (naturally) but after the first round of uncooked shrimp I bought from the store smelled a little funny, I decided to go to a more respectable grocer in my area and just purchase the pre-cooked stuff. I also realize that this is probably the preference of most of you readers out there and that not everyone likes to make EVERYTHING from scratch.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

So, we take our pre-cooked, thawed shrimp, remove the tails and cut into bite-size pieces. We don’t want any de-tailing to get in the way of our rapid consumption of this scrumptious salad.

We then toss the shrimp with all the goodies: radish, fennel, fresh chives and fennel fronds, pistachios….Guys, the pistachios are really the icing on the cake (or the topping on the salad?) here. They MAKE the dish.

And the crema, ohhhhhh the crema. We can’t forget you. I have to admit, not being a huge horseradish lover, I was a bit hesitant when the words “horseradish cream” came out of the Chef’s mouth during his presentation. But I have to tell you that it complements all of the flavors in this dish just perfectly and I promise you won’t even be able to tell it’s horseradish in there giving the crema it’s tang.

Because I was obviously all about the shortcuts for this recipe (the madness of the holidays will do that to you) I decided to make my “crema” out of plain Greek yogurt. I also added some lemon juice to up the “tang” factor without upping the horseradish flavor. You’re welcome.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

This dish is amazing because it is quick and easy, but anyone you serve it to will no doubt be impressed. There are so many unique flavors that come together to create a healthy, easy dish, I think it would be the perfect addition to your New Year’s Eve (or Day!) spread. It’s also a perfect complement to champagne (or just about any white wine for that matter) and will provide a solid base layer for all of your other indulgences that night 😉

I’m at my parents’ for the week mixing up work and play, and loving all of this quality time I get to spend with them. I hope you are having (or got to have) some quality time with all of your loved ones over this holiday season. Stay tuned for a super-fun Canadian-themed cocktail coming up on Friday. It’s for sure one for the books!

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com
Print
Chilled Shrimp and Fennel Salad with Tangy Crema
Prep Time
15 mins
 

A light, refreshing salad full of chilled shrimp, crunchy fennel, radishes and pistachios, and tons of fresh herbs, all tossed in a tangy crema dressing with hints of lemon juice and horseradish.

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 pound cooked medium shrimp, tails removed and cut into bite-size pieces
  • 1/2 of a fennel bulb, thinly sliced
  • 1/3 cup pistachio nutmeats, toasted
  • 2 radishes, thinly sliced
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1 tablespoon chopped fennel fronds
  • 1/3 cup plus 2 tablespoons plain Greek yogurt
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon horseradish
  • 3/4 teaspoon salt
Instructions
  1. In a medium bowl, combine the shrimp, fennel bulb, pistachios, radishes, 2 tablespoons fresh chives and fennel fronds.

  2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, horseradish and salt. Pour this dressing onto the shrimp salad and toss to combine. Top with more chopped fresh chives to serve.

Chilled Shrimp and Fennel Salad with Tangy Crema | CaliGirlCooking.com

 

Cheers to a healthy and Happy New Year!