Shrimp & Cannellini Salad With Tarragon Vinaigrette Recipe

Name: Shrimp & Cannellini Salad With Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sherry wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh tarragon; 1 teaspoon minced garlic; kosher salt; fresh ground pepper; 5 tablespoons extra virgin olive oil; 15 ounces canned cannellini beans, rinsed and drained; 1 medium tomatoes, cut into a medium dice (about 1 cup); 1 large shallot, thinly sliced into rings (about 1/4 cup); 12 jumbo shrimp, peeled and deveined (16 to 20 per lb); 1 head red lettuce leaf, washed drained, and torn into pieces (about 8 cups)

Servings: persons

2 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced fresh tarragon
1 teaspoon minced garlic
kosher salt
fresh ground pepper
5 tablespoons extra virgin olive oil
15 ounces canned cannellini beans, rinsed and drained
1 medium tomatoes, cut into a medium dice (about 1 cup)
1 large shallot, thinly sliced into rings (about 1/4 cup)
12 jumbo shrimp, peeled and deveined (16 to 20 per lb)
1 head red lettuce leaf, washed drained, and torn into pieces (about 8 cups)

1
In a medium bowl, mix the sherry vinegar with the mustard, tarragon, garlic, and 1/4 teaspoons each salt and pepper.
2
Slowly whisk in 4 tbs.
3
of the oil.
4
In a large bowl, combine the beans, tomato, and shallot.
5
Add 3 tbs.
6
of the vinaigrette and stir gently to combine.
7
Toss the shrimp with the remaining 1 tbs.
8
oil and season with salt and a few grinds of pepper.
9
Heat a grill or grill pan over high heat and then cook the shrimp until opaque throughout, 3-4 minutes per side.
10
Toss the lettuce with half of the remaining vinaigrette (add more to taste).
11
For individual servings, portion the lettuce among the serving plates.
12
Spoon the beans on top of the greens and top each salad with two or three shrimp, depending on how many servings you're making.
13
To serve buffet style, arrange a layer of lettuce, the beans, then the shrimp.
14
Serve immediately.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons sherry wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon minced fresh tarragon, 1 teaspoon minced garlic, and more.

Yes, Shrimp & Cannellini Salad With Tarragon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp & Cannellini Salad With Tarragon Vinaigrette

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