"Do vegetarians eat animal crackers?"--Unknown

SHRIMP. FAVA BEAN AND ASPARAGUS SALAD Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for SHRIMP. FAVA BEAN AND ASPARAGUS SALAD, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wellinger
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
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 tbsp. finely chopped fresh chives (wash and dry before chopping)

SALAD:
2 pounds fresh fava beans shelled (about I 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
1½ cups frisee* (French curly endive), rinsed and dried
Garnish: 1 tablespoon finely chopped fresh chives
*available at specialty produce markets and some supermarkets

Directions:
Directions:
DRESSING:
In a small howl whisk together honey,mustard, lime juice, and tarragon. Add oil in a stream, whisking till emulsified and season with salt and pepper. Dressing may he prepared up to this point 1 day ahead and chilled covered. Bring dressing to room temperature before proceeding. Stir in chives.
SALAD:
Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp tender, about 2½ 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 howl.
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.

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.
In bowl with favas, toss together ½ cup dressing, asparagus, shrimp, maiche, fiisee, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.

Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

186W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!