Warm Spinach Salad With Cannellini Beans And Shrim... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The combination of sweet shrimp and meaty little cannellini beans here transforms a simple warm spinach salad to a succulent meal. Ingredients:
1/2 pound baby spinach (7 cups) |
3 slices of bacon, cut crosswise into 1/2-inch strips |
1 pound shelled and deveined large shrimp |
kosher salt and freshly ground pepper |
one 15-ounce can cannellini beans, drained and rinsed |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
1 small shallot, minced |
1 tablespoon dijon mustard |
1/4 cup red wine vinegar |
Directions:
1. Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach.
2. In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.
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