Shrimp, Fava Bean, and Asparagus Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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) |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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