There is a restaurant in my town that serves a dish using shrimp and very large cannellini beans. It's one of my favorite things to order when I go there. However, since I rarely go out to dinner, I decided to use those two ingredients and create something I could enjoy at home.
I do love shrimp and cannellini beans and I thought incorporating them into some type of salad would work well.
I never expected it to turn out so good. This Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette has such an incredible flavor. I couldn't stop eating it.
I made the dressing strong in flavor since the beans, lettuce and shrimp tend to be bland. Do not try to soften the acidity of the dressing as it really livens up the flavors of the foods I just mentioned.
The best part about this dish is it could be served as a light appetizer for six, salad or first course for four or a heavy meal for two. I can't wait to make this again.
Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette
2 Tablespoons champagne vinegar
2 Tablespoons sherry vinegar
1/4 cup extra-virgin olive oil plus 1 Tablespoon
3 cloves garlic, crushed
1 Tablespoon Dijon mustard
1 Tablespoon fresh oregano, minced
1 Tablespoon fresh chives, minced
1/2 teaspoon herbes de Provence
1 15 oz. can cannellini beans, rinsed and drained
1 pound large shrimp, peeled and deveined
1 shallot, sliced thinly into rings
1 cup diced tomatoes
6 cups green-leaf lettuce or another sturdy lettuce, washed, dried and torn into bite-size pieces
Kosher salt
Freshly ground pepper
Green onion for garnish
Croûtons
First prepare your herbs, onions and tomatoes by finely mincing your chives, oregano and green onion. Thinly slice your shallot into thin rings and dice your tomato.
In a medium bowl, mix sherry vinegar, champagne vinegar, garlic, chives, oregano, Dijon mustard, herbes de Provence and 1/2 teaspoon freshly ground pepper. Slowly whisk in 1/4 cup extra-virgin olive oil.
In a large bowl, combine the cannellini beans, tomato and shallot rings. Toss gently with 5 Tablespoons of the vinaigrette.
Toss the shrimp with remaining 1 Tablespoon extra-virgin olive oil and season with salt and pepper. Heat a grill pan over high heat and cook the shrimp until opaque throughout. About 3 minutes per side.
Place torn lettuce on individual plates or a platter and drizzle with a portion of the remaining dressing. Spoon the beans on top of the greens topping each plate with an equal amount of shrimp. Drizzle a little more dressing over the shrimp. Add some croûtons and garnish with green onion. Serve immediately.
Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.