WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE

White-Bean-And-Shrimp Salad With Tarragon Vinaigrette image

Provided by Molly O'Neill

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

Time 1h

Yield Four servings

Number Of Ingredients 15

Ingredients

1 cup navy beans, soaked in water overnight and drained
4 cups water
2 sprigs fresh thyme
1 bay leaf
1 clove garlic, peeled and crushed
1 pound shrimp, cooked and shelled
1 cup slivered fennel
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh chives, for garnish
4 teaspoons Sherry vinegar
4 teaspoons olive oil
2 tablespoons chopped fresh tarragon
1/4 teaspoon salt
Freshly ground pepper to taste

Steps:

To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams