For our tea today on the patio, I'm fixing a salad that was in the Parade magazine, a supplement to the Sunday newspaper. Sunflowers in a mason jar add a bit of late summer cheer to the table. The sunflower plate always makes me happy!
This fruity teapot looks like the lid is topped with a sunflower and looks pretty with the dishes.
I know the flowers aren't sunflowers on the teacup, but I like the way they blend with the other dishes. This is another teacup that my friend Rosie gifted me with, from her Mother's collection, and it's by Royal Minster. It's very vintage, don't you think?
This salad is a nod to Antoine's, a New Orleans' landmark restaurant. I made half the recipe, but included the full version. It was very delicious, cool, and refreshing, and perfect for the heat that's still hanging around Texas.
1/2 cup ketchup
1/4 cup Creole mustard (or whole grain mustard
1 tablespoon minced fresh parsley, plus extra for garnish
1 tablespoon fresh lemon juice
2 teaspoons minced green onion
2 teaspoons minced celery
1 1/2 teaspoons horseradish
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons olive oil
2 dashes Tabasco sauce
1 1/2 lbs cooked, peeled and deveined shrimp
6 cups shredded iceberg lettuce (I used Romaine)
2 hard-cooked eggs, chopped
Combine first 10 ingredients in a medium bowl. Add shrimp, tossing gently to coat. Divde lettuce among six salad plates. Top with shrimp. Garnish with eggs and parsley.
I am sharing this with these lovely parties:
Tea Time Tuesday
Thank you for your visit! xo