Know Food Now Shrimp, Fava Bean and Asparagus Salad With Tarragon Dressing | Know Food Now

Sunday, June 9, 2013

Shrimp, Fava Bean and Asparagus Salad With Tarragon Dressing

If you want to use the fava beans you purchased per my post on the subject, I love this healthy summer salad  recipe for 6  people from Epicurious 


For dressing
  • 1 1/2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped fresh tarragon leaves
  • 2/3 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh chives (wash and dry before chopping)

For salad:  

  • 2 pounds fresh fava beans, shelled (about 1 cup)
  • 1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
  • 1 pound medium shrimp (about 30), shelled and deveined
  • 3 cups mâche* (lamb's-lettuce), rinsed and dried
  • 1 1/2 cups frisée* (French curly endive), rinsed and dried


  • Garnish: 1 tablespoon finely chopped fresh chives


Preparation
Make dressing:
In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.


Read More http://www.epicurious.com/recipes/food/views/Shrimp-Fava-Bean-and-Asparagus-Salad-13700#ixzz2VkrjpFxc

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