SHRIMP AND VEGETABLE SALAD WITH ROASTED-TOMATO VINAIGRETTE

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Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette image

Provided by Michael Dunn

Categories     Fish     Leafy Green     Onion     Pepper     Tomato     Vegetable     Roast     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 10

3 large heirloom tomatoes, halved
1/4 cup olive oil (plus some for brushing)
4 cups fresh arugula
2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
2 1/4 cups fresh corn, cut from cobs
2 1/4 cups diced red bell peppers
2 1/4 cups halved cherry tomatoes
1 pound small cooked shrimp
1 tablespoons Champagne vinegar
1 1/2 teaspoons finely diced shallot

Steps:

  • Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

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