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Shrimp and Raspberry Salad with Haricots Verts
4 qt Water
2 lb Shrimp, medium size, cleaned
12 oz Haricots verts (thin, tender green beans), ends trimmed
5 T Chives, snipped fresh
Orange zest from med. orange
1/2 ts Freshly grnd black pepper
1/3 c Raspberry vinegar
1 ts Dijon-style mustard
Salt & pepper to taste
1/2 c Mild olive oil
1 c Fresh raspberries
1 Bunch watercress, stems removed
Heat 4 quarts water to boiling in a large pot and drop in the shrimp.
Boil 1 minute and drain in a colander. Let the shrimp cool completely in the colander.
Heat the haricots verts in boiling water until bright green and just tender, about 1 minute. Drain, and drop into ice water to cool; drain and pat dry.
Toss the shrimp and green beans together in a large bowl. Add 4 tablespoons of the chives, the orange zest and pepper. Toss gently.
Whisk the vinegar and mustard together in a small bowl. Season to taste with salt and pepper. Gradually whisk in the oil until thickened.
Pour 3/4 cup of the vinaigrette over the shrimp salad and toss to coat. Add half of the raspberries and very gently toss to combine.
Arrange the watercress on a serving platter and mound the salad in the centre. Garnish with the remaining 1 T. chives and remaining raspberries.
The Silver Palate Goodtimes Cookbok, Julee Rosso & Sheila Lukins