Poached Shrimp and Butter Lettuce Salad with Lemon-Orange Vinaigrette
Prep and Cook Time: 40 minutes. Notes: Cooked shrimp can be used in place of poaching your own. You can also substitute 1 pound of poached sliced chicken breast for the shrimp. Make-ahead tip: Prepare the dressing up to 3 days in advance.
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- Calories: 409
- Calories from fat: 68%
- Protein: 26g
- Fat: 31g
- Saturated fat: 4.4g
- Carbohydrate: 10g
- Fiber: 3g
- Sodium: 260mg
- Cholesterol: 173mg
- 1/2 cup dry white wine
- 1 pound shelled, deveined shrimp (12 to 15 per lb.)
- 1 teaspoon finely grated lemon peel
- 1/4 cup lemon juice
- 1 tablespoon minced shallot
- About 1/4 teaspoon salt
- About 1/8 teaspoon pepper
- 3/4 cup orange-infused olive oil or 3/4 cup extra-virgin olive oil plus 1/2 teaspoon finely grated orange peel
- 12 cups bite-size pieces crisped butter lettuce leaves (about 2 heads)
- 1/2 cup thinly sliced radishes (about 4)
- 1 avocado, thinly sliced
- Bread crumbs (recipe follows)
- 1. In a large frying pan over medium-high heat, bring white wine and 1 cup water to a simmer. Add shrimp; reduce heat to keep liquid barely simmering until shrimp is cooked through, about 6 minutes. Drain and cut shrimp in half lengthwise.
- 2. In a small bowl, combine lemon peel, juice, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; let stand at least 15 minutes. Whisk in olive oil.
- 3. In a large serving bowl, mix lettuce, radishes, avocado, and shrimp with enough lemon-orange vinaigrette to coat. Save extra vinaigrette for another use. Divide mixture among four plates. Top with bread crumbs, if using.
- Nutritional analysis is per serving.
- Bread crumbs. To doll up a simple salad, add toasted bread crumbs for extra crunch and richness.
- In a food processor, whirl 1 slice egg bread to fine crumbs. In a small frying pan over medium-high heat, melt 1 tablespoon butter. Add bread crumbs and stir until golden brown, about 2 minutes. Stir in salt and pepper to taste. A teaspoon or two of minced fresh herbs are also a nice addition. Spread crumbs on paper towels to cool.
- Chef Harland's salad tips:
- Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.
- Dry the leaves. Water wilts greens and dilutes dressing. A toss with a few paper towels picks up the moisture left by most salad spinners.
- Match greens with the right dressing. Butter lettuce and tender spring greens are best when gently coated with a lightly acidic dressing. Heavier greens can stand up to big flavors and stronger acids.
- Make it bite-size. Cut all your ingredients roughly the same size. This makes the salad easier to eat and keeps attention on the flavor.
- Let the flavors mix. When making a dressing, let the acid (vinegar, lemon juice) absorb the seasonings (garlic, shallot, spices, herbs) for at least 15 minutes before adding the oil.
- Check seasoning. Dip a leaf of lettuce into the dressing; it'll give you a more accurate taste than sampling with a spoon.
- Toss with your hands. No other tool is as gentle or gives you as much control.
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