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Categories:
honey mustard lime juice tarragon extra-virgin olive oil fresh chives fava beans thin shrimp mache frisee fresh chives
Viewed: 46 - Published at: 5 years agoIngredients
- 1 1/2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 cup fresh lime juice
- 1 tablespoon chopped fresh tarragon leaves
- 2/3 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh chives (wash and dry before chopping)
- 2 pounds fresh fava beans, shelled (about 1 cup)
- 1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 pound medium shrimp (about 30), shelled and deveined
- 3 cups mache* (lamb's-lettuce), rinsed and dried
- 1 1/2 cups frisee* (French curly endive), rinsed and dried
- Garnish: 1 tablespoon finely chopped fresh chives
- *available at specialty produce markets and some supermarkets
Method
- In a small bowl whisk together honey, mustard, lime juice, and tarragon.
- Add oil in a stream, whisking until emulsified, and season with salt and pepper.
- Dressing may be prepared up to this point 1 day ahead and chilled, covered.
- Bring dressing to room temperature before proceeding.
- Stir in chives.
- Have ready a large bowl of ice and cold water.
- In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking.
- Drain favas in a colander and gently peel away outer skins.
- Transfer favas to a large serving bowl.
- Have ready another large bowl of ice and cold water.
- Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes.
- Transfer asparagus with slotted spoon to ice water to stop cooking.
- Drain asparagus in colander and pat dry with paper towels.
- Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes.
- Transfer shrimp with slotted spoon to paper towels to cool.
- In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mache, frisee, and salt and pepper to taste.
- Drizzle salad with some of remaining dressing and garnish with chives.
