© Lucy Schaeffer
The Mark's Shrimp-and-Avocado Salad
- TOTAL TIME:
- SERVINGS: 4
After writer Aleksandra Crapanzano enjoyed this salad in her room at the Mark Hotel in New York, she swore she'd add both the velvety, tangy butter sauce on the shrimp and the earthy, salty-sweet vinaigrette on the salad to her permanent repertoire.
- 1/3 cup Champagne vinegar
- 1 medium shallot, minced
- 1/4 cup heavy cream
- 5 tablespoons cold unsalted butter, cut into tablespoons
- Cayenne pepper
- 3 tablespoons truffle juice or porcini water (see Note)
- 2 teaspoons soy sauce
- 2 teaspoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 20 large shrimp, shelled and deveined
- 6 ounces packed mesclun (12 cups)
- 3 ounces enoki mushrooms, trimmed
- 1 medium tomatopeeled, seeded and cut into 1/2-inch dice
- 1 Hass avocado, sliced 1/4 inch thick
- 2 tablespoons minced chives
- In a small saucepan, boil the vinegar with the shallot until evaporated, 3 minutes. Add the cream and simmer over moderate heat until reduced by half. Remove from the heat. Whisk in 4 tablespoons of the butter, 1 tablespoon at a time; return to the heat when the sauce gets cool but do not boil. Season with salt and cayenne.
- In a small bowl, whisk the truffle juice, soy sauce and lemon juice with the olive oil; season the vinaigrette with salt.
- In a large skillet, heat the remaining butter. Add the shrimp, season with salt and cayenne and cook over moderate heat, turning, until pink and curled; remove from the heat.
- Arrange the mesclun on plates. Top with the enoki, tomato and avocado and drizzle with the vinaigrette. Whisk the butter sauce over moderate heat until very warm. Arrange the shrimp on the salad and drizzle with the warm butter sauce. Sprinkle with the chives and serve.
NotesPorcini water can be substituted for the truffle juice; soak a few dried porcini in very hot water for 10 minutes, then strain.