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Shrimp Arugula And Beet Salad With Parmesan Vinaigrette

Ingredients
  Beets 1⁄2 Pound, trimmed, leaving the roots and 1 inch of the stems attached and scrubbed well (3 Whole)
  Shrimp 12 Medium, shelled and deveined
  Green beans 1⁄4 Pound, trimmed and cut into 1/2 inch pieces
  Minced shallot 1 1⁄2 Tablespoon
  Dijon style mustard 1 Teaspoon
  Fresh lemon juice 1 1⁄2 Tablespoon
  Balsamic vinegar 1 1⁄2 Teaspoon
  Freshly grated parmesan 2 Tablespoon
  Olive oil 3 Tablespoon
  Arugula leaves 3 Cup (48 tbs), rinsed and spun dry (Packed)
Directions

In a microwave-safe bowl combine the beets with 1/4 cup water and microwave them, covered tightly with microwave-safe plastic wrap, at high power (100%), turning them once, for 10 to 12 minutes, or until they are tender.
Let the beets stand, covered, for 5 minutes, rinse them under cold water, discarding the skins, and cut them into 1/4-inch pieces.
In a microwave-safe dish just large enough to hold the shrimp in one layer combine the shrimp with 1/4 cup water, microwave them, covered tightly with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are just cooked through, and let them cool.
In a small microwave-safe bowl combine the beans with 1/4 cup water and microwave them, covered tightly with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are just tender.
Rinse the beans under cold water and drain them well.
In a blender or small food processor blend the shallot, the mustard, the lemon juice, the vinegar, the Parmesan, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream, blending the dressing until it is emulsified.
In a salad bowl toss the arugula, the shrimp, and the beans with the dressing, divide the mixture between 2 plates, and sprinkle each serving with half the beets.

Recipe Summary

Method: 
Blending
Ingredient: 
Shrimp

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