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
7015
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 2 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)
  • 1 firm, ripe solo papaya, peeled, seeded, and cut into wedges
  • 1 firm, ripe, seasonal mango, peeled, seeded, and cut into wedges
  • 1 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
215g
100%
Sugar
630g
100%
Saturated Fat
144g
100%
Cholesterol
120mg
40%
Carbohydrate, by difference
1158g
100%
Protein
187g
100%
Vitamin A, RAE
410µg
59%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
224mg
100%
Vitamin E, added
3mg
20%
Vitamin K (phylloquinone)
245µg
100%
Calcium, Ca
996mg
100%
Choline, total
88mg
21%
Copper, Cu
1mg
0%
Fiber, total dietary
80g
100%
Fluoride, F
6µg
0%
Folate, total
429µg
100%
Iron, Fe
86mg
100%
Magnesium, Mg
245mg
77%
Manganese, Mn
3mg
100%
Niacin
15mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
781mg
100%
Riboflavin
2mg
100%
Selenium, Se
26µg
47%
Sodium, Na
3341mg
100%
Thiamin
1mg
91%
Water
854g
32%
Zinc, Zn
10mg
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.