Shrimp & Cannellini Salad with Tarragon Vinaigrette
Servings:
Serves four as a main course, six as an appetizer or "small plate."
Ingredients
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2 tablespoons sherry vinegar
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1 tablespoon Dijon mustard
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1 tablespoon minced fresh tarragon
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1 teaspoon minced garlic
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Kosher salt and freshly ground black pepper
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5 tablespoons extra-virgin olive oil
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1 15- or 16-ounces can cannellini beans, rinsed and drained
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1 medium ripe tomato, cut into medium dice (about 1 cup)
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1 large shallot, sliced thinly into rings (about 1.4 cup)
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12 jumbo shrimp (16 to 20 count), peeled and deveined
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1 medium head red-leaf lettuce (or a lettuce mix), washed, dried, and torn into bite-size pieces (about 8 cups)
Directions
1.
In a medium bowl, mix the sherry vinegar with the mustard, tarragon, garlic, and 1.4 teaspoons each kosher salt and pepper. Slowly whisk in 4 tablespoons of the oil.
2.
In a large bowl, combine the beans, tomato, and shallot. Add 3 tablespoons of the vinaigrette and stir gently to combine.
3.
Toss the shrimp with the remaining 1 tablespoon 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 minutes per side.
4.
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.
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