Just tossing this salad rewards you with pleasure. A kaleidoscope of flavors, from delicate to assertive and peppery to tangy, makes it a great summer lunch or light dinner.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 pound thin-skinned potatoes (about 3 medium)
1/2 pound green beans, ends removed and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 pound medium shrimp, shelled and deveined
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 medium shallots, chopped
1/4 teaspoon salt
Freshly ground black pepper
10-15 cherry tomatoes, sliced in half
3 tablespoons chopped fresh parsley or basil
4-5 ounces mesclun salad greens, washed and dried
Cook potatoes in a medium-size saucepan until softened, about 20-25 minutes. If you prefer the green beans to have a softer cooked texture or if they are larger in size, add them to the pan the last 3 minutes of cooking. Add 1 tablespoon olive oil and the lemon juice to a large skillet and sauté the shrimp, about 5 minutes, or until they turn pink.
Add the vinegar, mustard, shallots, salt and pepper to a blender or food processor. Blend, slowly pouring in the remaining 2 tablespoons olive oil until smooth.
Cut cooled potatoes into bite-size pieces and add to a large salad bowl along with the green beans, tomatoes and parsley (or basil), drained shrimp and salad greens. Add salad dressing and toss lightly. Add additional salt and ground pepper if desired.
Recipe Additional Notes:
Photography by Rita Maas
Calories 234,Fat 8,Perfat 32,Cholesterol 115,Carbo 22,Protein 18,Fiber N/A,Sodium N/A
Mon, 2012-07-02 10:31