Shrimp & Raspberry Salad with Haricots Verts
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6 Servings
4.00 qt Water
2.00 lb Shrimp, medium size, cleaned
12.00 oz Haricots verts (thin, tender
-green beans), ends trimmed
5.00 T Chives, snipped fresh
Orange zest from med. orange
0.50 ts Freshly grnd black pepper
0.33 c Raspberry vinegar
1.00 ts Dijon-style mustard
Salt & pepper to taste
0.50 c Mild olive oil
1.00 c Fresh raspberries
1.00 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
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