Shrimp And Fava Bean Salad

Recipe Ingredients

2 lbs	908g / 32oz	Fresh fava beans - shelled (abt 1 cup)
1 lb	454g / 16oz	Medium shrimp - (abt 30) - shelled, deveined
2 cups	474ml	Mache - rinsed, dried
1 1/2 cups	355ml	Frisee - rinsed, dried
		Dressing
1 1/2 teaspoons	7.5ml	Honey
1 teaspoon	5ml	Dijon mustard
1/4 cup	59ml	Fresh lime juice
1 tablespoon	15ml	Chopped fresh tarragon leaves
2/3 cup	157ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-chopped fresh chives
		Garnish
1 tablespoon	15ml	Finely-chopped fresh chives

Recipe Instructions

Make dressing: In a small bowl, whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.

Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.

Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.

In a bowl with favas, toss together 1/3 cup dressing, shrimp, mache, frisee, and salt and pepper to taste. Drizzle salad with some of the remaining dressing and garnish with chives.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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