Assemble this shrimp salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.
6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons tarragon vinegar
2 tablespoons extravirgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
2 pounds peeled and deveined large shrimp
12 small red potatoes (about 3/4 pound)
1/2 pound haricots verts
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
3 medium tomatoes, each cut into 6 wedges
1 (14-ounce) can quartered artichoke hearts, drained
3 hard-cooked large eggs, each sliced into quarters
1/2 cup niçoise olives
2 tablespoons capers
How to Make It
To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.
To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.
Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.
I made half this recipe for 2 of us. i followed the directions and mixed everything together...i would not do that next time. i think the beauty of this salad is to plate it individually and place a small amount of the eggs, beans, etc. on the greens. It was quite good. I subbed halved heirloom cherry tomatoes for the whole, kalamata olives and did not make the potatoes. I bought a baby romaine greens mix at whole foods and that worked great. I only used 2 garlic cloves for half the recipe and didn't think the dressing was very strong but it was good.
This was a delicious dinner! 2 pounds of shrimp is way to much for the 2 tablespoons of vinaigrette, but other than that, there was so much flavor and every part of the salad was great together or on their own! I loved it and will definitely make this salad again.
This was excellent. It does take quite a bit of prep time, but it is worth it. Great for a weekend meal. I hard-boiled the eggs the night before. Next time (and there WILL be a next time,) I will boil the red potatoes and green beans in advance, while I am boiling the eggs, and refrigerate them all overnight.
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