Shrimp and White Bean Salad with Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The mix of chicory greens creates layers of textures and flavors from mild to somewhat bitter. It's a great combo with the sweet shrimp and big hit of lemon. Ingredients:
1 pound medium (36 to 42 per lb.) peeled, deveined shrimp |
3 garlic cloves, finely chopped |
1 teaspoon finely chopped fresh thyme leaves |
1 teaspoon kosher salt, divided |
about 7 tbsp. extra-virgin olive oil, divided |
1 1/4 pounds mixed chicories (endive, escarole, frisée, and radicchio), cored, half sliced into ribbons, half torn into 4- to 5-in. pieces |
1/4 cup chopped flat-leaf parsley |
1 tablespoon lemon zest |
1/4 cup lemon juice |
1 can (15 oz.) white beans, drained and rinsed |
Directions:
1. Toss shrimp, garlic, thyme, 1/2 tsp. salt, and 1 tbsp. oil in a medium bowl to coat.
2. Heat a large frying pan over high heat. Add 1 tsp. oil and about one-quarter of chicories; cook, stirring frequently with tongs, until just beginning to wilt, about 30 seconds (greens will continue to wilt as they stand). Transfer to a large bowl. Cook remaining chicories the same way, adding about 1 tsp. oil per batch.
3. Meanwhile, whisk together 4 tbsp. oil and 1/2 tsp. salt, the parsley, zest, and juice in a small bowl.
4. Reduce heat under pan to medium-high. Add shrimp and cook, turning occasionally with tongs, until shrimp are cooked through, about 2 minutes. Add beans and chicories and cook until warm, about 2 minutes. Transfer to a bowl and toss with two-thirds of lemon dressing. Serve with remaining dressing on the side.
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