If you’re craving a salad that feels like a beachside dinner with fresh ocean breeze, Johnny Rocco Salad fits the bill perfectly. This dish brings together grilled shrimp and scallops with crisp romaine, roasted red peppers, Kalamata olives, and a tangy vinaigrette.
Johnny Rocco Salad is a vibrant mix of seafood, fresh greens, and bold flavors balanced by Pecorino Romano and a zesty dressing. It’s a great way to enjoy a light but satisfying meal that’s both simple and impressive.
The magic happens when the perfectly grilled shrimp and scallops meet the smoky sweetness of roasted red peppers and the salty tang from olives and cheese. It’s a straightforward recipe that turns a salad into a celebration. 🦐🥗🍋
Ingredients List & Step-By-Step Instructions For Johnny Rocco Salad Recipe
This salad packs a punch with fresh mixed greens, juicy shrimp, tangy Kalamata olives, and a rich balsamic vinaigrette. The layers of flavors work best when ingredients are prepped just right and tossed together at the perfect moment.
Step 1
First, gather the ingredients. You’ll need:
| Ingredient | Quantity |
|---|---|
| Mixed greens (arugula, romaine, spring mix) | 5 cups |
| Shrimp (peeled, deveined) | 10 medium-sized |
| Kalamata olives (pitted, sliced) | ½ cup |
| Roasted red peppers (sliced) | 1 cup |
| Carrots (shredded or thinly sliced) | ½ cup |
| Pecorino Romano (shaved) | ¼ cup |
| Olive oil | ¼ cup |
| Balsamic vinegar | 2 tbsp |
| Dijon mustard | 1 tsp |
| Fresh lemon zest | 1 tsp |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
Once you have everything ready, pat the shrimp dry and set aside. This keeps the salad crisp and stops the dressing from getting watery.
Step 2
Now, whisk together the balsamic vinaigrette. In a small bowl, combine:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
Stir vigorously until it emulsifies—like magic, the oil and vinegar blend smoothly. Season with kosher salt and cracked black pepper here. This dressing adds a tangy brightness that cuts through the rich shrimp and salty olives.
This step is the secret weapon. If the dressing isn’t balanced, the whole salad falls flat. Taste as you go—sometimes, a sprinkle of salt or a splash more vinegar can bring it home.
Step 3
Finally, toss it all together. In a large bowl, place the mixed greens and shredded carrots. Add the shrimp, sliced Kalamata olives, and roasted red peppers next.
Drizzle the balsamic vinaigrette over everything. Gently toss so every bite gets a touch of that zingy goodness. Finish with a shower of shaved Pecorino Romano cheese.
Serve immediately in a wide bowl to showcase all those pretty colors. 🥗 It’s fresh, vibrant, and just the right amount of fancy for any weeknight dinner!
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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