BEAN AND SHRIMP SALAD

Bean And Shrimp Salad image

Provided by Nigella Lawson

Categories dinner, lunch, quick, salads and dressings, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 pound dried cranberry (borlotti) beans, soaked overnight and drained, or 2 pounds fresh beans, shelled, or 6 cups canned beans, drained
1 onion, peeled (if using fresh or dried beans)
2 bay leaves (with fresh or dried beans)
1 clove garlic, peeled and minced
2/3 cup extra virgin olive oil
2 teaspoons Maldon salt (or 1 teaspoon table salt)
1 pound raw shelled shrimp
1 teaspoon table salt
1 teaspoon red- or white-wine vinegar
Juice of half a lemon, or to taste
1 tablespoon chopped parsley, optional
1 large head radicchio

Steps:

If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams