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.
- 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
- 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)
- 2 shallots, minced
- 2/3 cup Champagne vinegar
- ½ cup heavy cream
- 1 stick butter, cut in cubes
- pinch of cayenne pepper
- broiler pan/sizzle platter
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