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Shrimp & Cannellini Salad with Tarragon Vinaigrette

by Jessica Bard

read reviews (6)

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

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shrimp cannellini beans tarragon more more

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)

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.

Serving Suggestions

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

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

photo: Scott Phillips

From Fine Cooking 80 , pp. 86c

September 1, 2006

user reviews

Rate this Recipe

by RArthur, 8/16/2011I keep wanting to make this recipe over and over again...and no one in my family seems to mind!

by Bellevue, 7/21/2009Overall, 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.

by Margotanne, 11/4/2008Fabulous recipe. It is quick and easy...fresh tarragon is key.

by 1newskibum, 8/20/2008How easy can a recipe get? Fabulous summer concert picnic food!! A big hit.

by dlwykes, 7/14/2008this was excellent served with cursty bread to soak up the juices. Quick and easy and great tast. Did the shrimp in a sautee pan. Only had a small bit left, as my husband has several helpings, and I had that for lunch and it was still great!

by jng000, 5/26/2008Quick and easy. Grilled the shrimp on the BBQ. As a main course, I think this only serves 2 or 3 people unless they are very light eaters.

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