Shrimp, Fava Bean, and Asparagus Salad
Ingredients
- 1 1/2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 cup lime juice, fresh
- 1 tablespoon tarragon leaves, fresh, chopped
- 2/3 cup extra-virgin olive oil
- 1 tablespoon chives, fresh, finely chopped, (wash and dry before chopping)
- 2 pounds fava beans, fresh, shelled (about 1 cup)
- 1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
- 1 pound medium shrimp, (about 30), shelled and deveined
- 1 1/2 cups frisee*, dried, (French curly endive), rinsed and
- 1 tablespoon chives, fresh, finely chopped
- *available at specialty produce markets and some supermarkets
Directions
In a small bowl whisk together honey, mustard, lime juice, and tarragon.Add oil in a stream, whisking until emulsified, and season with salt and pepper.
Dressing may be prepared up to this point 1 day ahead and chilled, covered.
Bring dressing to room temperature before proceeding.
Stir in chives.
Have ready a large bowl of ice and cold water.
In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking.
Drain favas in a colander and gently peel away outer skins.
Transfer favas to a large serving bowl.
Have ready another large bowl of ice and cold water.
Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes.
Transfer asparagus with slotted spoon to ice water to stop cooking.
Drain asparagus in colander and pat dry with paper towels.
Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes.
Transfer shrimp with slotted spoon to paper towels to cool.
In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mache, frisee, and salt and pepper to taste.
Drizzle salad with some of remaining dressing and garnish with chives.