"On the River, On the Fly" Shrimp Salad
- Tomatoes, sliced
- Peaches, sliced
- Cooked Shrimp
- Fennel, thinly sliced
- Basil, chopped
For the Dressing
Use equal parts tomatoes, peaches, fennel and shrimp. Mix them together in a bowl. Add basil, salt and pepper to your taste and then your favorite mustard vinaigrette. Toss and serve.
At the New Roots Gardens
David Burke, a New York City-based chef and restaurateur, visited the refugee farmers at Drew Gardens on a scorching first day of summer. Impressed with the quality and variety of the produce, David created a flavor-rich medley of shrimp, tomato and peach with herbs and greens gathered from the farm.
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