Shrimp-and-Boston-Lettuce Salad with Garlic, Anchovy, and Mint Dressing
- SERVINGS: 4
- •FAST
The name of this salad sums it up—boiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldn't usually support such a bold dressing, but here it works.
- 6 anchovy fillets
- 2 cloves garlic
- Grated zest of 1/2 lemon
- 1 cup packed fresh mint leaves
- 1/2 cup plus 1 tablespoon olive oil
- 1/4 cup lemon juice (from about 1 lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound large shrimp, shelled
- 2 small heads Boston lettuce (about 1/2 pound in all), torn into bite-size pieces (about 2 1/2 quarts)
- In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop. Add the mint, oil, lemon juice, salt, and pepper and blend until smooth.
- In a large pot of boiling, salted water, cook the shrimp until they just turn pink, 2 to 3 minutes. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl. Toss the shrimp with half the dressing.
- Put the lettuce in a large glass or stainless-steel bowl and toss with the remaining dressing. Put the greens on plates; top with the shrimp.
Notes
Variations
• Grill the shrimp instead of boiling them. Large shrimp will need about three minutes per side.
• Substitute large sea scallops, either grilled or sautéed, for the shrimp.
Suggested Pairing
The refreshing flavor of this salad requires a similarly refreshing wine. For a nice, cool accompaniment, choose a light, herbal Sauvignon Blanc from Italy's Alto Adige or Collio regions.
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Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.
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