Appetizers: Jelly Fish Salad and Spring Salad

Posted on July 21, 2007
Filed Under My Cooking |

Saturday was all about learning to do appetizers! Appetizers are very important as they set the tone for the meal, they wet your appetite, and get you ready for the main course! Here are two appetizers I present: a Jelly Fish salad with Cucumber and Shrimp, and a Spring salad with Arugula, Mushroom and Radish slices.

The Jellyfish (sold in most Asian supermarkets) was cold tossed with cooked Shrimp and shaved English Cucumbers. The sauce had balsamic vinegar, soy sauce, sesame oil, sugar, chili oil, white pepper. The Arugula salad was tossed with white mushrooms, radishes in a simple sauce made from Olive Oil and Lemon Juice, and topped with Parmesan

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  I love food! Whether it's eating at great restaurants, watching cooking shows, or enjoying a new dining experience, it's all good if it's food! Recently, I'm learning how to cook by myself. Let's share our passion for good eats!

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