Grilled Spice-Rubbed Shrimp "Nicoise" Salad
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
57
Spice
61
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
110 g
Wax Beans (fresh)110 g
Green Bean (fresh)450 g
Potatoes (fingerling)1 cup
Olive Oil450 g
Grape (red and yellow)1 medium
Red Onion (thinly sliced)4 tsps
Fennel Seed (ground)1.5 tsps
Dry Mustard1.5 tsps
Ground Coriander1 cup
Wine Vinegar2 tsps
Dijon Mustard1 tsp
Honey1 clove
Garlic (finely chopped)1 tbsp
Anchovy Paste1 cup
Extra-Virgin Olive OilDirections:
1
Fill a large bowl halfway with ice water and set aside
2
Bring a medium pot of salted cold water to a boil
3
Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender
4
Drain and immediately plunge into the ice water to stop the cooking
5
Let sit in the ice water for a few minutes, and then drain well
6
Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil
7
Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes
8
Drain well and let cool slightly
9
Heat your grill to high
10
Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper
11
Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes
12
Turn over and grill until just cooked through, 1 to 2 minutes longer
13
Keep the grill on
14
Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl
15
Ad the vinaigrette and gently toss to combine
16
Season with salt and pepper
17
Cover and let sit at room temperature while you prepare the shrimp
18
To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl
19
Put the shrimp in a large bowl and toss with the spice rub until evenly coated
20
Add the 1/4 cup olive oil and toss to coat
21
Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes
22
Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer
23
Arrange the salad on 4 large plates and top with the shrimp
24
Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper
25
Slowly whisk in the olive oil