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Ingredientes
- 2 lb Fresh fava beans shelled (abt 1 c.)
- 1 lb Medium shrimp - (abt 30) shelled, deveined
- 2 c. Mache rinsed, dry
- 1Â 1/2 c. Frisee rinsed, dry
- 1Â 1/2 tsp Honey
- 1 tsp Dijon mustard
- 1/4 c. Fresh lime juice
- 1 Tbsp. Minced fresh tarragon leaves
- 2/3 c. Extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Finely-minced fresh chives
- 1 Tbsp. Finely-minced fresh chives
Direcciones
- Make dressing: In a small bowl, whisk together honey, mustard, lime juice, and tarragon. Add in oil in a stream, whisking till 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 cool water. In a large saucepan of boiling salted water cook favas till crisp tender, about 2 1/2 min, 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 till just cooked through, about 2 min. Transfer shrimp with slotted spoon to paper towels to cold.
- In a bowl with favas, toss together 1/3 c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 6 servings | |
| Calories 818 | |
| Calories from Fat 244 | 30% |
| Total Fat 27.69g | 35% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 142mg | 6% |
| Potassium 1774mg | 51% |
| Total Carbs 91.43g | 24% |
| Dietary Fiber 38.0g | 127% |
| Sugars 10.29g | 7% |
| Protein 55.03g | 88% |
