Shrimp and raspberry salad with haricots verts

Yield: 6 Servings

Measure 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
\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

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