WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE
Provided by Molly O'Neill
Categories brunch, dinner, lunch, salads and dressings, main course
Time 1h
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
- To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams
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Bessie Fuller
[email protected]I would not recommend this recipe.
Bilall Bilall
[email protected]This salad was a bit too salty for my taste.
Sylvester Nana Brown
[email protected]I didn't have any tarragon, so I used a different herb in the vinaigrette. It was still good, but not as good as it would have been with tarragon.
Glamazon Jayne
[email protected]The shrimp were a bit overcooked, but the rest of the salad was good.
Patrick Campbell
[email protected]This salad was a bit too bland for my taste. I would add some more seasoning next time.
Roshan Shakeel
[email protected]I'm not a big fan of tarragon, so I used a different herb in the vinaigrette. It was still delicious.
Krystal Kerstetter
[email protected]This salad is easy to make and perfect for a weeknight meal.
Nick Martin
[email protected]I added some chopped avocado to this salad and it was amazing!
Sindy van de Laar
[email protected]I loved the combination of flavors in this salad. It was light and refreshing.
Nodia Khan
[email protected]This was a delicious and healthy salad. I will definitely be making it again.
Asraf Sheikh
[email protected]This salad is perfect for a light lunch or dinner. I like to serve it with a side of crusty bread.
NAIMUL Gaming
[email protected]I love the simplicity of this recipe. It's easy to make and doesn't require a lot of ingredients.
Mahamudul Hasan
[email protected]This recipe is a great way to use up leftover shrimp. I also like to add some chopped red onion and celery for extra crunch.
Lewis K7
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's light and refreshing, but still filling enough to be a meal.
Chandon Chandra
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of flavors, and the tarragon vinaigrette really made the dish pop.