See Also: Cooking Club · Salads
French Green Bean, Shrimp and Shallot Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Perfect salad to pair with so many French and German foods. Make it a beautiful arrangement!
1/2 - 1 pound fresh green beans
1/2 - 1 pound cooked prawns or baby shrimp
fresh tender lettuce leaves
1 lime, very thinly sliced
1 orange, cut into thin slices
1/4 cup white wine vinegar
1/8 teaspoon sea salt
freshly ground pepper, as desired
1 shallot, minced
2-3 sprigs parsley, snipped
1-2 fresh mint leaves, snipped
1/3 cup extra-virgin olive oil
2-3 tablespoons chopped hazelnuts or walnuts
Wash beans and with a small paring knife cut off the stem end, leaving the tail end intact. Put 2-3 tablespoons water in skillet and heat just until the water is beginning to boil. Quickly add beans, cover, and steam for 1-2 minutes. Remove beans to serving plate to cool. Arrange lettuce leaves on individual salad plates, or one large platter. Pile beans and shrimp on top, tuck thin slices of the lime around the edges and toss on the orange slices. In a glass measuring cup whisk together the vinegar, salt, pepper, grated shallot, parsley, mint, and olive oil. Taste to make sure it is just right. Drizzle over salad, and sprinkle with nuts.
Recipe created 1999-02-23.
