Tuscan White Bean Shrimp Salad
Submitted by Bobbi Hill on May 13, 2009
Inspired by the simple bean salads served in Tuscany on warm summer days, this one is redolent of olive oil, fresh vegetables, and shrimp – and makes a terrific dish for weekend company, since you can prepare it ahead of time and serve it chilled or at room temperature.
Servings:
4
Complexity:
Easy
Total Time:
30 minutes
Ingredients:
3/4 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water (or baby) shrimp, thawed
1 14-oz. canellini beans (or Great Northern), drained and rinsed
1 small shallot, minced
1 celery stalk, minced
1 Tbsp. minced sage
1 tsp. anchovy paste
1 1/2 Tbsp. cider vinegar
1/4 cup olive oil
1/2 tsp. salt
Freshly ground black pepper to taste
4 cups raw spinach
Directions:
1. If you’re using raw shrimp, bring 1 quart salted water to a boil in a medium pot over high heat. Fill a medium bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Transfer the shrimp to the ice water using a slotted spoon or a strainer and allow them to cool. Drain the shrimp and blot dry with paper towels. Cut the shrimp in half or thirds, so that each piece is about the size of a bean. If you’re using precooked cold-water shrimp, skip this step.
2. Combine the cooked shrimp, beans, shallots, celery and sage in a medium bowl. Toss until well combined.
3. In a small bowl, combine the anchovy paste and vinegar, whisking until well blended. Slowly whisk in the oil, until the mixture is emulsified and slightly thickened. Whisk in the salt.
4. Pour the dressing over the shrimp and bean mixture and gently toss until well combined. Season with pepper. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature. (The salad will keep for up to 3 days tightly covered in the refrigerator.
5. Stem and wash 4 cups of spinach. Wilt the greens in 1 Tbsp. olive oil or butter in a large saucepan over medium heat for 4 minutes. Serve the salad over the warm wilted greens.
