Shrimp & Cannellini Salad with Tarragon Vinaigrette

Shrimp & Cannellini Salad with Tarragon Vinaigrette
Photo by Scott Phillips


  • 1 medium head red-leaf lettuce (or a lettuce mix), washed, dried, and torn into bite-size pieces (about 8 cups)
  • 12 jumbo shrimp (16 to 20 count), peeled and deveined
  • 1 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, sliced thinly into rings (about 1.4 cup)
  • 1 Tbs. minced fresh tarragon
  • 5 Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • 1 Tbs. Dijon mustard
    • 2 Tbs. sherry vinegar
    • 1 medium ripe tomato, cut into medium dice (about 1 cup)
    • 1 15- or 16-oz. can cannellini beans, rinsed and drained

In a medium bowl, mix the sherry vinegar with the mustard, tarragon, garlic, and 1.4 tsp. each kosher salt and pepper. Slowly whisk in 4 Tbs. of the oil. In a large bowl, combine the beans, tomato, and shallot. Add 3 Tbs. of the vinaigrette and stir gently to combine. Toss the shrimp with the r...

View full recipe at Fine Cooking


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