White-Bean-And-Shrimp Salad With Tarragon Vinaigrette

Name: White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
Total time: 1 h
Yield: Four servings
Cuisine: mediterranean
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

By Molly O'Neill

Total Time: 1 hour
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; Light Starch

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Ingredients

Yield:Four servings

The Salad

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

The Vinaigrette

4teaspoons Sherry vinegar
4teaspoons olive oil
2tablespoons chopped fresh tarragon
¼teaspoon salt
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.