How to Make a Warm Shrimp Salad with Beurre Blanc & Truffle-Soy Vinaigrette

Salad isn't everyone's first choice for a main dish, but when you try out this shrimp salad, you're sure to start making it your entrée instead of your side.

This is a beautiful salad that fuses Eastern flavors with Western methods, where the shrimp is sliced into creative rings and broiled for just a matter of minutes. World-famous chef Jean-Georges Vongerichten drizzles a truffle-soy vinaigrette over crisp greens, adds the shrimp, then spoons a warm creamy Champagne vinegar beurre blanc over the top. Simple preparation, yet complex to the senses.

Ingredients (Makes 1 Salad):

  • 5-6 shrimp (16-18 count per lb), peeled & deveined
  • 1 tbsp butter + drizzle of olive oil for baking/broiler pan
  • salt to taste
  • cayenne pepper to taste
  • 1½ cups Spring lettuce mix (crispy leaves including oak leaves, spinach, arugula, beet greens or other favorite crisp greens)
  • avocado slices
  • enoki mushrooms
  • 1-2 tbsp peeled & diced tomatoes
  • 1 tsp chopped chives

Truffle-Soy Vinaigrette:

  • ¼ cup soy sauce
  • ¼ cup truffle juice
  • 2 tbsp fresh lemon juice
  • ¼ cup olive oil
  • salt & pepper to taste (optional; taste vinaigrette before seasoning)

Champagne Vinegar Beurre Blanc:

  • 2 shallots, minced
  • 2/3 cup Champagne vinegar
  • ½ cup heavy cream
  • 1 stick butter, cut in cubes
  • pinch of cayenne pepper

Special Equipment:

  • broiler pan/sizzle platter

For more details, visit the link below for how2heroes.

Warm shrimp salad with beurre blanc and truffle-soy vinaigrette

Warm shrimp salad with beurre blanc and truffle-soy vinaigrette Click through to watch this delicious video recipe over on

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