This easy Mediterranean shrimp salad is less about the lettuce (peppery arugula in this case) and more about the tender poached shrimp, supple white beans, and bursting bites of tomato in a tangy champagne vinegar laced dressing.
Course Salad
Cuisine Mediterranean
Keyword shrimp salad
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 8
Calories 213kcal
Ingredients
2lemons, one for the poached shrimp and one for the dressing
½cupwhite wine
2sprigsfresh dill
2 bay leaves
2teaspoonskosher salt, divided
8 whole peppercorns
8ouncesshelled medium size shrimp, frozen with tails removed
Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.
Notes
This salad can be made 1-2 days ahead of time with the arugula tossed in before serving. The shrimp and beans get more flavorful as they absorb the dressing.