Shrimp and Arugula Salad with Lemon Vinaigrette
By America's Test KitchenPublished on November 9, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
3 slices hearty white sandwich bread, cut into ½-inch pieces2 ounces Parmesan cheese, 1 ounce grated (½ cup), 1 ounce shaved with vegetable peeler½ cup extra-virgin olive oil 3 garlic cloves, minced1 pound jumbo shrimp (16 to 20 per pound), peeled and deveinedSalt and pepper 2 teaspoons balsamic vinegar 1 teaspoon Dijon mustard ½ teaspoon lemon zest plus 1 teaspoon juice8 ounces (8 cups) baby arugula
Instructions
- Toss bread, grated Parmesan, 3 tablespoons oil, and 2 garlic cloves together in bowl. Transfer to 12-inch nonstick skillet and cook over medium-low heat, stirring constantly, until croutons are toasted, about 8 minutes; transfer to plate and let cool.
- Season shrimp with salt and pepper. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add shrimp and cook, stirring occasionally, until pink and cooked through, 3 to 5 minutes; transfer to plate and let cool.
- Combine vinegar, mustard, remaining garlic clove, lemon zest and juice, 1 teaspoon salt, and ½ teaspoon pepper in large bowl and slowly whisk in remaining 3 tablespoons oil until incorporated. Toss arugula and dressing together in large bowl. Top salad with shrimp, croutons, and shaved Parmesan. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 slices hearty white sandwich bread, cut into ½-inch pieces
2 ounces Parmesan cheese, 1 ounce grated (½ cup), 1 ounce shaved with vegetable peeler
½ cup extra-virgin olive oil
3 garlic cloves, minced
1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined
Salt and pepper
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon lemon zest plus 1 teaspoon juice
8 ounces (8 cups) baby arugula
Ingredients
3 slices hearty white sandwich bread, cut into ½-inch pieces
2 ounces Parmesan cheese, 1 ounce grated (½ cup), 1 ounce shaved with vegetable peeler
½ cup extra-virgin olive oil
3 garlic cloves, minced
1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined
Salt and pepper
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon lemon zest plus 1 teaspoon juice
8 ounces (8 cups) baby arugula
Ingredients
3 slices hearty white sandwich bread, cut into ½-inch pieces
2 ounces Parmesan cheese, 1 ounce grated (½ cup), 1 ounce shaved with vegetable peeler
½ cup extra-virgin olive oil
3 garlic cloves, minced
1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined
Salt and pepper
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon lemon zest plus 1 teaspoon juice
8 ounces (8 cups) baby arugula
Why This Recipe Works
Fast-cooking shrimp adds protein to this simple and satisfying salad.
Instructions
- Toss bread, grated Parmesan, 3 tablespoons oil, and 2 garlic cloves together in bowl. Transfer to 12-inch nonstick skillet and cook over medium-low heat, stirring constantly, until croutons are toasted, about 8 minutes; transfer to plate and let cool.
- Season shrimp with salt and pepper. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add shrimp and cook, stirring occasionally, until pink and cooked through, 3 to 5 minutes; transfer to plate and let cool.
- Combine vinegar, mustard, remaining garlic clove, lemon zest and juice, 1 teaspoon salt, and ½ teaspoon pepper in large bowl and slowly whisk in remaining 3 tablespoons oil until incorporated. Toss arugula and dressing together in large bowl. Top salad with shrimp, croutons, and shaved Parmesan. Serve.
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