| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive04 | 6 | servings | |
INGREDIENTS
| 2 | lb | Fresh fava beans; shelled (abt 1 cup) |
| 1 | lb | Medium shrimp – (abt 30); shelled, deveined |
| 2 | c | Mache; rinsed, dried |
| 1 1/2 | c | Frisee; rinsed, dried |
| === DRESSING === | ||
| 1 1/2 | ts | Honey |
| 1 | ts | Dijon mustard |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Chopped fresh tarragon leaves |
| 2/3 | c | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Finely-chopped fresh chives |
| === GARNISH === | ||
| 1 | tb | Finely-chopped fresh chives |
INSTRUCTIONS
Make dressing: In a small bowl, whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until 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 cold water. In a large saucepan of boiling salted water cook favas until crisp tender, about 2 1/2 minutes, 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 until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool. In a bowl with favas, toss together 1/3 cup 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. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-02-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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