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.
Finish the meal off with Warm Berries and Nectarines with Mascarpone
nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 80
, pp. 86c
September 1, 2006