White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
Published July 17, 1993
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
THE SALAD
1 cup navy beans, soaked in water overnight and drained
4 cups water
2 sprigs fresh thyme
1 bay leaf
1 clove garlic, peeled and crushed
1 pound shrimp, cooked and shelled
1 cup slivered fennel
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh chives, for garnish
THE VINAIGRETTE
4 teaspoons Sherry vinegar
4 teaspoons olive oil
2 tablespoons chopped fresh tarragon
¼ teaspoon salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
36 grams carbs; 183 milligrams cholesterol; 333 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 10 grams fiber; 888 milligrams sodium; 35 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
- Step 2
To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.
Private Notes
Comments
Artichoke hearts our of jar is a nice compliment to the shrimp and bean. Try to use Key West pink shrimp
Artichoke hearts our of jar is a nice compliment to the shrimp and bean. Try to use Key West pink shrimp