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Recipe

Shrimp & Cannellini Salad with Tarragon Vinaigrette

Scott Phillips

Servings: 4 as a main course, 6 as an appetizer or “small plate."

This salad is satisfying enough to work as a main course, but if you’re expecting weeknight dinner guests, take the “small plates” approach and serve it with other quick and versatile dishes like Bruschetta with Grilled Eggplant and Grilled Chicken with Tomato, Lime & Cilantro Salsa. Pull out a bottle of wine for a relaxed summertime supper and let your guests nibble as they like.    

Ingredients

  • 2 Tbs. sherry vinegar
  • 1 Tbs. Dijon mustard
  • 1 Tbs. minced fresh tarragon
  • 1 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. extra-virgin olive oil
  • 1 15- or 16-oz. can cannellini beans, rinsed and drained
  • 1 medium ripe tomato, cut into medium dice (about 1 cup)
  • 1 large shallot, sliced thinly into rings (about 1.4 cup)
  • 12 jumbo shrimp (16 to 20 count), peeled and deveined
  • 1 medium head red-leaf lettuce (or a lettuce mix), washed, dried, and torn into bite-size pieces (about 8 cups)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 190
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 20
      Sodium (mg): 360
      Carbohydrates (g): 13
      Fiber (g): 4
      Protein (g): 6

Preparation

  • In a medium bowl, mix the sherry vinegar with the mustard, tarragon, garlic, and 1.4 tsp. each kosher salt and pepper. Slowly whisk in 4 Tbs. of the oil.
  • In a large bowl, combine the beans, tomato, and shallot. Add 3 Tbs. of the vinaigrette and stir gently to combine.
  • Toss the shrimp with the remaining 1 Tbs. oil and season with salt and a few grinds pepper. Heat a grill pan over high heat and then cook the shrimp until opaque throughout, 3 to 4 min. per side.
  • Toss the lettuce with half of the remaining vinaigrette (add more to taste). For individual servings, portion the lettuce among the serving plates. Spoon the beans on top of the greens and top each salad with two or three shrimp, depending on how many servings you’re making. To serve buffet style, arrange a layer of lettuce, the beans, and then the shrimp. Serve immediately.

Finish the meal off with Warm Berries and Nectarines with Mascarpone for dessert.

Reviews

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Reviews

  • Cocodrie | 08/15/2014

    I kept coming back and reading this recipe and the reviews. I admit that I had a difficult time imagining shrimp and beans together, in a salad - shrimp and orzo, or other pasta, yes, but shrimp and beans? I decided to make this, and see for myself. A rainy evening, which eliminated the use of an outdoor grill, was a perfect time to try this recipe. I add my five stars. This was terrific! My husband said it was good (just about his highest form of praise for a recipe), and that he'd happily eat it again. The tarragon vinaigrette was light, and a perfect dressing for this salad. I encourage people to try this great recipe. I'll definitely be making this again, and again.

  • RArthur | 08/16/2011

    I keep wanting to make this recipe over and over again...and no one in my family seems to mind!

  • Bellevue | 07/21/2009

    Overall, I liked the recipe, but I liked it more with some changes that I made. For my taste, I added more chopped tarragon (a total of 3 tbs.) I used cherry tomatoes which I halved, added more garlic, and added chopped sun dried tomatoes for a little more depth to the tomato flavor. I like cheese, so I crumbled a little bit of feta cheese on top for a little tang. A very quick and easy recipe that is sure to satisfy.

  • Margotanne | 11/04/2008

    Fabulous recipe. It is quick and easy...fresh tarragon is key.

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