Sweet Santa Barbara Shrimp With Roasted Portobello Mushroom And Haricots Verts Salad With Heirloom Tomatoes And A Banyuls Vinaigrette
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
55
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1
Salt1 small
Sweet Onion450 g
Baby Lettuces40 g
Vinegar (banyuls)1 tbsp
Dijon Mustard1 tbsp
Lemon Juice1 cup
Grapeseed Oil30 g
Canola Oil1 bunch
Chives (chopped)Directions:
1
Chill 4 salad plates
2
Preheat the oven to 250 degrees F
3
In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated
4
Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender
5
Remove from oven and dice
6
Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan
7
Cut the sweet onions in quarters, then slice the onion into very thin julienne
8
Make sure you slice them so the onion slices do not stick together
9
Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside
10
Mix the peppercress and baby lettuce together in a large bowl and set aside
11
Season shrimp with salt and pepper and sear in olive oil in a hot pan
12
Set aside
13
Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper
14
Shake for 1 minute, until all is well mixed and salt has dissolved
15
Add the grapeseed and canola oil and shake again
16
Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly
17
Add the vinaigrette to lightly coat the coating to all the ingredients
18
Using chilled salad plates carefully place the salad in layers forming a nice small peak
19
Garnish with balsamic syrup and serve