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First, make the dressing so the flavors will meld.
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Pour the Sherry vinegar into a small bowl, add the lemon juice and zest, finely chopped shallots, honey, Dijon mustard, and chopped tarragon.
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If you dont have sherry vinegar, any wine-based vinegar will do (Champagne vinegar would be lovely too).
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Then, slowly drizzle in the olive oil while you whisk, so the dressing emulsifies.
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Season to taste with salt and pepper and set aside.
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Now, move onto the salad.
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I buy the shrimp pre-cooked, but you could steam or poach raw ones if you prefer and allow them to cool.
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You can also buy the bacon pre-cooked, but I prefer to cook about 4 slices of center-cut bacon, which has less fat and calories than regular bacon, but with all the flavor.
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Feel free to cook more and use the rest for bacon turkey BBQ cheeseburgers later in the week (thats my plan!).
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Again, you can use turkey bacon for an even more health-conscious approach to the dish, just be sure its cooked crisply.
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Once cooled, crumble it up.
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Rinse, spin and dry the romaine and radicchio well.
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I use a whole head of both, chopped and then torn into small pieces.
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Put the prepped greens into a salad bowl, add the torn herbs, and toss with most of the dressing, seasoning a bit with good sea salt and freshly ground pepper.
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Then, add the peas, shelled edamame, thinly sliced radishes, crumbled bacon, crumbled goat cheese, and halved cherry tomatoes.
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Toss salad lightly and dish up into individual serving bowls or plates.
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Top each serving with shrimp and drizzle the remaining vinaigrette over the shrimp.
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This whole meal will take less than 15 minutes and gives you at least 2 servings of vegetables, lean protein from the shrimp and edamame, and tons of fiber.
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Enjoy!
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One more thing: heres a note about the edamame and peas.
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You can often find cooked, shelled edamame (soybeans) in the produce section of higher end grocers.
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If not, dont sweat it.
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You can use frozen, thawed shelled edamame.
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Its the same with the peas.
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If fresh English peas are available, great, but if not, dont hesitate to use frozen peas, or pea shoots if you can find them.
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If asparagus is in season, throw that in too!
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Just blanch it for 2 minutes in salted, boiling water and then shock it in an ice bath.
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Enjoy this quick, fabulous springtime meal tonight!
