Shrimp and Asparagus Salad
Total time: 30 minutes
This calls for large couscous, which is prepared like pasta. If you can't get it, use 1/2 cup regular couscous, prepared by pouring 3/4 cup boiling stock over and letting sit, covered, for 10 minutes.
Ingredients:
- 12oz (360gr) shrimp, cleaned
- 8oz (240gr) asparagus
- 1/2 cup (4oz, 120gr) large couscous
- 1 cup (8oz, 240ml) chicken stock
- 1 cup (8pz, 240ml) water
- 6oz (180gr) salad greens - lettuce, spinach...
- 2 tbs fresh, snipped
basil
- 2 tbs fresh, snipped
parsley
- 1 tbs fresh snipped tarragon
- 1/3 cup
chopped green olives, about 12
-
2oz (60gr) bacon
- 1/2 medium onion
- 1 tbs Balsamic vinegar
- 4 tsp olive oil divided
- 1/2 tsp paprika
- Vinaigrette:
- 1 tbs Dijon-style mustard
- 1 tbs tarragon white wine vinegar
- 3 tbs
salad olive oil
Instructions:
- Prepare greens, rinse, spin dry if needed.
- Clean shrimp if needed.
-
Cook large couscous in stock and water until done - either according to package instructions, or do a taste test. Mine took 10 minutes. Drain.
- Snip herbs.
- Chop olives.
- Slice bacon into matchsticks.
- Chop onion.
- Trim asparagus but leave whole.
- Heat 2 tsp olive oil in a large skillet. Add asparagus and sauté until crisp-tender, about 5 minutes.
- Remove and set aside.
- Add remaining 2 tsp olive oil and paprika. Sauté 1/2 minute.
- Add shrimp and quickly sauté until cooked through. They will curl and turn opaque when done.
- Remove and set aside.
- Add bacon, onion to skillet and sauté until bacon is crisp.
- Remove skillet from heat and add Balsamic vinegar, cooked couscous, olives and shrimp. Stir well to combine.
- Vinaigrette:
- Whisk mustard and vinegar together in a small bowl.
- Gradually whisk in olive oil until thick and creamy.
- To finish:
- Toss greens, herbs with vinaigrette and arrange in large salad bowl or on two plates.
- Spoon shrimp and couscous into the center, arrange asparagus on top and serve.