Norma's Terrace Salad

A salad worthy of any occasion

This salad is named after Norma Shirley, mother of my partner and love, Delius Shirley. Norma was dubbed "Julia Child of the Caribbean," and rightfully so. She brought Caribbean cooking to another level with her creativity, passion, representation, and presentation of her beloved Jamaica. This salad was inspired by Norma. I cannot do her version justice, but I will try in its translation. The norma Shirley Fund was set up in her honor. Delius donates $1 for each salad sold in our establishments to the fund, which benefits culinary students' school fees at the University of Technology in Kingston.

This recipe is courtesy of Ortanique Restaurants.

1
Servings
7190
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • endive bulbs, roots cut off, julienned
  • 2  Cups  mixed local baby greens
  • 1  Cup  local arugula (baby arugula is milder)
  • Kosher salt and freshly ground black pepper, to taste
  • 1  Cup  sweet fresh grapefruit, cut into segments
  • 1/2  Cup  crumbled feta cheese (do not buy pre-crumbled)
  • firm, ripe solo papaya, peeled, seeded, and cut into wedges
  • firm, ripe, seasonal mango, peeled, seeded, and cut into wedges
  • firm, ripe avocado, peeled, seeded, and cut into wedges
  • 1  Cup  European cucumber curls (if you have a Chinese vertical cutter, it's a fun kitchen tool)
  • 1  Cup  red or gold beet curls
  • 1  Cup  Caribbean Candied Pecans

For the Caribbean Candied Pecans:

  • 2  Pounds  raw pecans
  • 1  Tablespoon  cinnamon
  • 1  Tablespoon  ground ginger
  • 1  Tablespoon  Old Bay seasoning
  • 1  Tablespoon  ground cloves
  • 1  Teaspoon  ground coriander
  • 1  Teaspoon  ground allspice
  • 1  Cup  Jamaican brown sugar
  • 1/3  Cup  simple syrup (super-saturated, boiled sugar water)

Directions

For the salad:

In a stainless steel bowl, mix endive, baby greens, and arugula. Sprinkle with a little salt and a few turns of the pepper mill, seasoning to taste.

Then toss with grapefruit, feta, and 1/2 cup cup salad dressing.

On the inside border of four plates, alternate papaya, mango, and avocado wedges, dividing fruits evenly among the plates.

Drizzle with 1/4 cup dressing.

Place mixed greens in center of each plate, piling them high.

Toss cucumber curls with two tablespoons dressing and arrange like a flower on top.

Do the same with beet curls and remaining dressing.

Garnish with spiced nuts.

For the Caribbean Candied Pecans:

In a 325 degree (F) oven, toast pecans until aromatic, six to eight minutes.

Meanwhile, combine all dry ingredients in a bowl.

When pecans are toasted, remove from overn but do not turn off the heat.

Moisten pecans with the spice-sugar mixture. Return to oven and bake for another six to eight minutes.

When done, cool completely before sealing in an airtight container. If they are not completely cool when sealed, they will create steam and become soggy.

Nutritional Facts

Total Fat
290g
100%
Sugar
525g
100%
Saturated Fat
130g
100%
Cholesterol
154mg
51%
Carbohydrate, by difference
1030g
100%
Protein
186g
100%
Vitamin A, RAE
449µg
64%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
79mg
100%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
265µg
100%
Calcium, Ca
1339mg
100%
Choline, total
63mg
15%
Copper, Cu
4mg
0%
Fiber, total dietary
40g
100%
Folate, total
396µg
99%
Iron, Fe
25mg
100%
Magnesium, Mg
551mg
100%
Manganese, Mn
20mg
100%
Niacin
23mg
100%
Pantothenic acid
5mg
100%
Phosphorus, P
1640mg
100%
Riboflavin
2mg
100%
Selenium, Se
101µg
100%
Sodium, Na
4345mg
100%
Thiamin
2mg
100%
Water
905g
34%
Zinc, Zn
19mg
100%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.