Shrimp and raspberry salad with haricots verts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water |
| 2 | pounds | Shrimp, medium size, cleaned |
| 12 | ounces | Haricots verts (thin, tender green beans), ends trimmed |
| 5 | tablespoons | Chives, snipped fresh |
| Orange zest from med. orange | ||
| ½ | teaspoon | Freshly grnd black pepper |
| ⅓ | cup | Raspberry vinegar |
| 1 | teaspoon | Dijon-style mustard |
| Salt & pepper to taste | ||
| ½ | cup | Mild olive oil |
| 1 | cup | Fresh raspberries |
| 1 | Bunch watercress, stems removed | |
Directions
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