This time of year, my choice of salad leaves skews toward sturdy chicories (radicchio, endive, escarole), reliably crisp romaine hearts and more peppery greens like watercress or arugula.

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It's layered in color and texture—shredded papaya, dried shrimp, chopped peanuts ... the center has stacks of tiny leaves and a crown of watercress. And dijon vinaigrette with shallots and ...

Deep fry in 170 degrees Celsius oil. 4. Serve the fried shrimp with lettuce or watercress. Garnish with the lemon wedges.

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.