Casablanca Salad

Mint adds a refreshing punch to Michel Benasra's warm shrimp appetizer. It's inspired by a salad Benasra enjoys at a favorite restaurant in the south of France.

Plus: More Appetizer Recipes and Tips

  • Servings: 10

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

How to make this recipe

  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.

Suggested Pairing

Open with a crisp lean white, such as a Pinot Grigio. Try Doro Princic or Santa Margherita.

Contributed By Published September 1997

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