Yield: 6 Servings
|2 pounds||Shrimp, medium size, cleaned|
|12 ounces||Haricots verts (thin, tender green beans), ends trimmed|
|5 tablespoons||Chives, snipped fresh|
|\N \N||Orange zest from med. orange|
|½ teaspoon||Freshly grnd black pepper|
|⅓ cup||Raspberry vinegar|
|1 teaspoon||Dijon-style mustard|
|\N \N||Salt & pepper to taste|
|½ cup||Mild olive oil|
|1 cup||Fresh raspberries|
|1 \N||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 ¾ 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