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5 Grill recipes from top Canadian chefs

Strawberry, Shrimp and Feta Salad

Strawberry, Shrimp and Feta Salad

Summer is strawberry season in Canada. This dish makes a perfect side to burgers or grilled sausages.

Ingredients:

Salad:

  • 1/3 cup thinly sliced red onion
  • 24 peeled and deveined raw shrimp
  • 2 cups fresh strawberries, stemmed and quartered
  • 8 cups mixed salad greens, such as butter lettuce and watercress
  • 1/2 cup crumbled feta cheese
  • 1 small cucumber, sliced

Vinaigrette

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp water
  • 1 tbsp chopped shallots or green onions
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions:

  1. In small bowl, combine ingredients for vinaigrette and set aside.
  2. Grill shrimp for five minutes, turning once or until pink and cooked through.
  3. In another small bowl, toss strawberries with one tablespoon of the vinaigrette.
  4. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly.
  5. Divide among four chilled salad plates and arrange strawberries and shrimp on top of greens.
  6. Sprinkle with cheese and garnish with cucumber, equally divided.

Steak Salad

Straight from the kitchen of Trevor Middleton at Toronto’s Local Company, this recipe offers a perfectly light way to indulge in a slab of steak this summer.

Ingredients:

Steak:

  • Two 10 oz AAA New York Strip

Mushrooms:

  • 2 Portobello mushrooms
  • Garlic
  • Olive oil
  • Salt and pepper

Croutons:

  • 1 cup day-old bread
  • Canola oil
  • Herbs of choice
  • Salt and pepper

Vinaigrette:

  • 3/4 minced shallots
  • 1/2 cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 1/4 cup extra-virgin olive oil or canola oil
  • A splash of lemon juice
  • Parsley
  • Tarragon
  • Chives
  • Salt and pepper

Salad:

  • 6 cups organic mixed greens
  • 1 pint cherry or grape tomatoes
  • 1 cup roasted red peppers
  • 1/2cup double smoked bacon or regular bacon lardons, cooked and drained
  • 1/2 cup shallot herb vinaigrette
  • 1/2 cup goat’s cheese

Directions:

Steak:

  1. Season with kosher salt, pepper, finely chopped rosemary and finely chopped thyme.
  2. Let the beef come to room temperature.
  3. Place steaks on a clean, hot grill (or sear and pan fry) and cook to your liking. Chef recommends medium rare, about four minutes per side on a one-inch steak.
  4. Rest for five minutes off heat.
  5. Trim any gristle or fat and slice into strips.

Mushrooms:

  1. Marinate in a little garlic, salt and pepper, olive oil and a splash of balsamic.
  2. Grill on medium heat and slice into strips.

Croutons:

  1. Take any day old bread.
  2. Cut into rustic chunks.
  3. Drizzle with canola oil, fresh herbs and salt and pepper.
  4. Bake in a 400° oven for 10 minutes

Vinaigrette:

  1. Mix ingredients together in a side bowl.

Salad:

  1. In a large bowl, toss cherry tomatoes, roasted red peppers chunks, bacon, croutons and mushrooms with mixed greens.
  2. Season well with salt and pepper.
  3. Toss with vinaigrette and gently massage the ingredients together.
  4. Top with some crumbled goat cheese and garnish with a few steak strips

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