Casablanca Salad

• BASIC-EASY
• FAST
• HEALTHY

Ingredients

1. 1/2 cup plus 1 tablespoon extra-virgin olive oil
2. 2 1/2 tablespoons sherry vinegar
3. Salt and freshly ground pepper
4. 1 medium onion, finely chopped
5. 1 1/2 pounds medium shrimp, shelled and deveined
6. 1/4 cup mint leaves, torn in half
7. 3 tablespoons golden raisins (optional)
8. 1/4 teaspoon ground cumin
9. 1 pound mesclun salad greens

1. In a small bowl, whisk 7 1/2 tablespoons of the olive oil with the sherry vinegar. Season with salt and pepper.
2. Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet. Add the onion and cook over moderate heat, stirring, until softened and just beginning to brown, about 7 minutes. Add the shrimp, mint, raisins, cumin and a pinch each of salt and pepper and cook, stirring, until the shrimp are pink, about 7 minutes.
3. In a large bowl, toss the mesclun with the dressing and mound on 10 plates. Scatter the shrimp over the salads.