Shrimp and fava bean salad

Yield: 6 servings

Measure Ingredient
2 pounds Fresh fava beans; shelled (abt 1 cup)
1 pounds Medium shrimp - (abt 30); shelled, deveined
2 cups Mache; rinsed, dried
1½ cup Frisee; rinsed, dried
\N \N === DRESSING ===
1½ teaspoon Honey
1 teaspoon Dijon mustard
¼ cup Fresh lime juice
1 tablespoon Chopped fresh tarragon leaves
⅔ cup Extra-virgin olive oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 tablespoon Finely-chopped fresh chives
\N \N === GARNISH ===
1 tablespoon Finely-chopped fresh chives

Make dressing: In a small bowl, whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding.

Stir in chives. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp tender, about 2½ minutes, and transfer with a slotted spoon to ice water to stop cooking.

Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl. Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool. In a bowl with favas, toss together ⅓ cup dressing, shrimp, mache, frisee, and salt and pepper to taste. Drizzle salad with some of the remaining dressing and garnish with chives. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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