Yield
4

The name of this salad sums it up--boiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldn't usually support such a bold dressing, but here it works.

How to Make It

Step 1

In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop. Add the mint, oil, lemon juice, salt, and pepper and blend until smooth.

Step 2

In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl. Toss the shrimp with half the dressing.

Step 3

Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing. Put the greens on plates; top with the shrimp.

Step 4

Variations:: · Grill the shrimp instead of boiling them. Large shrimp will need about three minutes per side.: · Substitute large sea scallops, either grilled or sautéed, for the shrimp.

Step 5

Wine Recommendation: The refreshing flavor of this salad requires a similarly refreshing wine. For a nice, cool accompaniment, choose a light, herbal sauvignon blanc from Italy's Alto Adige or Collio regions.

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