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Shrimp & White Bean Salad with Oregano-Chive Vinaigrette


For the dressing:

· 2 Tablespoons champagne or rice vinegar

· 2 Tablespoons sherry or red wine vinegar

· 1/4 cup extra-virgin olive oil plus 1 Tablespoon

· 1 clove garlic, minced

· 1 Tablespoon Dijon mustard

· 1 Tablespoon fresh oregano, minced

· 1 Tablespoon fresh chives, minced

· 1/2 teaspoon herbes d’Provence


For the salad:

· 1 15 oz. can cannellini beans, rinsed and drained

· 1 pound large shrimp, peeled and deveined

· 1 shallot, sliced thinly into rings

· 1 cup diced tomatoes

· 6 cups lettuce (I like either herb salad or baby greens)

· Salt & Pepper to taste

· Croutons


Method:

1. In a medium bowl mix vinegars, garlic, chives, oregano, Dijon mustard, herbes d’Provence, salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil. Set aside.

2. In a large bowl combine the cannellini beans, tomato and shallot rings. Toss gently with 5 Tablespoons of the vinaigrette.

3. Toss the shrimp with remaining 1 Tablespoon extra-virgin olive oil and season with salt and pepper. Heat a grill pan over high heat and cook the shrimp until opaque throughout. About 3 minutes per side.

4. Place lettuce, croutons and tomatoes in a large bowl and gently toss with some dressing. Place on a platter. Top with beans, then place then place shrimp on top of the beans. Serve immediately.