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Shrimp, Fava Bean, and Asparagus Salad

Ingredients

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.