Spinach Salad w Cannelini Beans & Shrimp

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Registered: 04-01-2004
Spinach Salad w Cannelini Beans & Shrimp
Thu, 03-20-2008 - 12:41pm
Warm Spinach Salad with Cannellini Beans and Shrimp

from:  Food & Wine




  • fast FAST

TOTAL TIME: 25 MIN
SERVES: 4

The combination of sweet shrimp and meaty little cannellini beans here transforms a simple warm spinach salad.

ingredients

  • 1/2 pound baby spinach (7 cups)
  • 3 slices of turkey bacon, cut crosswise into 1/2-inch strips
  • 1 pound shelled and deveined large shrimp
  • Kosher salt and freshly ground pepper
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar


directions

  1. Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach.
  2. In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.
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