Mary Ann's Blog

Savoring July 4th

Yes, July 4th will be different this year, like most things. No fireworks, parades and congregating in large groups. People are talking about their “bubble” of friends, those they trust to be in their company.

The backyard barbeque may be an immediate family affair with just a few place settings. Still, we can manage the new “normal” and serve some classic July 4th foods like corn on the cob, baked beans, hot dogs, burgers and slaw. We can jazz things up with some great New England seafood. How about a lobster and shrimp salad? Get creative and serve it with marinated beets and spring peas or lima beans or fava beans. The 4th may look and feel different this year but our collective spirit of independence will always be with us.

4th of July Seafood Salad
Serves 4

3 medium cooked yellow beets, diced
1 cup fresh cooked peas, lima or fava beans
2/3 cup extra virgin olive oil
1/3 cup fresh lemon juice, plus zest
2 tablespoons honey mustard
2 tablespoons minced tarragon
½ cup diced spring onion
Salt and pepper to taste
Lettuce leaves
4 cooked lobster tails
16 cooked large shrimp
Extra lemon wedges for garnish

Combine the beets and peas in a bowl and set aside.

In a small bowl, whisk together the olive oil, lemon juice and zest, honey mustard, tarragon, onions, salt and pepper. Pour half the mixture over the beets and peas and mix well. Set aside.

Line 4 salad plates with lettuce leaves. Divide and place the beets and peas in the center over the lettuce leaves.

Place the lobster tails and shrimp on each plate in an attractive manner. Pour the remaining dressing over the seafood and add a lemon wedge to each plate.


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