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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 2 |
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A meal in itself, a stand alone. Along side French bread or Garlic bread and Vino ( Wine ) Adapted from Idone's Salad Days' 1989 Ingredients:
ingredients |
6 slices lean bacon |
8oz medium shrimp, in their shells |
1 lb. green beans, trimmed and cut into 1-inch lengths |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
1/4 cup safflower oil |
juice and grated rind of 1 lemon |
1 tsp. fresh tarragon leaves, or 1/4 tsp. dried |
salt and freshly milled white pepper |
2 medium tomatoes, seeded and cut into bite-size chunks |
1 medium onion, cut into medium diced |
2 tbs. chopped fresh parsley |
freshly cracked white pepper |
Directions:
1. Method:
2. 1)In a large skillet, render the bacon over moderately low heat until crisp and golden. Drain on paper towels. When cool, roughly chop and set aside.
3. 2)Meanwhile, cook the shrimp in lightly salted boiling water for 2 to 3 minutes, or until just tender. Do not overcook. Drain and cool under cold running water.
4. 3)Shell and de-vain the shrimp, leaving the tail attached. Set aside
5. 4)In a pot of lightly salted boiling water, cook the beans until tender. Refresh under cold running water and drain well.
6. 5)Make the vinaigrette: In a large bowl, whisk together the oils, lemon juice and zest, and tarragon. Season with salt and pepper to taste.
7. 6)Add the bacon, shrimp, beans, tomatoes, onion and parsley and toss to coat very well.
8. 7)Divide the salad between 2 plates, and sprinkle with cracked pepper. Serve at room temperature.
9. Calories: salad 349 per serving, dressing 110 per Tbs.
10. Wine: California Chenin Blanc ( Chappellet )
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