Shrimp & Vegetable Salad W/Roast-Tomato Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From SELF Magazine. This is a low-cal, yet filling salad from chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, CA. Ingredients:
4 large heirloom tomatoes (halved) |
1/4 cup olive oil |
6 cups fresh arugula |
3 cups yellow & green wax beans (blanched & cut into 1/2-inch pieces) |
3 cups fresh corn (shaved from the cob) |
3 cups cherry tomatoes (halved) |
2 cups cooked shrimp |
2 tablespoons champagne vinegar |
1 tablespoon shallot (finely diced) |
1 teaspoon fresh parsley (chopped) |
Directions:
1. Heat oven to 350 degrees.
2. Place tomatoes on a cookie sheet & brush lightly w/oil; roast 20 min & puree in a blender & strain. Cool puree.
3. Combine next 6 ingredients in a chilled bowl & toss.
4. Add vinegar to tomato puree & whisk in remaining oil, shallot & parsley. Drip 1/2 c vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle w/salt & pepper.
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