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Chestnut Asheville Restaurant and Bar

Where downtown Asheville comes for creative cuisine and craft cocktails

Happenings

Pesto Seared Shrimp Salad – GF

March 2, 2017

Ingredients:

  • 2 cups of spinach
  • 4 tablespoons of feta cheese
  • 8 grape tomatoes, split
  • 2 tablespoons of neutral vinaigrette dressing (olive oil, lemon juice, S&P and honey to taste)
  • Shredded red onion
  • 7 thin slices of European cucumber, shingled
  • 2 tablespoons of lemon oregano aioli
  • 5 large grilled or pan-seared shrimp

Method:
Toss spinach and vinaigrette and sprinkle with all the other garnishment. Bead of lemon aioli on side or front. Sear the shrimp and shingle. Place cucumber opposite shrimp to create a symmetrical look.

Lemon Oregano Aioli

Ingredients:

  • 1 each          Egg Yolk
  • ½ TBSP      Mustard (Dijon)
  • ¼  cup         Lemon juice
  • ¾ cup          Olive oil
  • ¼ cup          Fresh Oregano (chopped)
  • To taste        Salt and Pepper

Method
In a blender, combine the yolks, mustard and the lemon juice, puree.  Slowly add the oil so as to create an emulsion. Finish by adding the oregano and seasoning.

 

 

 

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PARTNERSHIPS AND ACCOLADES

Asheville Independent Restaurants
American Chestnut Association
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Living wage certified
Explore Asheville
48 Biltmore Avenue Asheville, NC 28801
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(828) 575-2667
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Open Daily at 5 pm
Brunch Fri-Sun 10am - 2:30pm
(828) 575-2667

Reservations are recommended for in person dining. Allow 35 minutes for curbside pickup meals to be ready, or order in advance.

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