I am trying to enjoy embracing Spring. When I left Seattle a few hours ago it was in the mid-sixties and sunny- like blindingly sunny. The daffodils and big white hyacinth were in full bloom, and the little grape hyacinth (my favorite!!) had all poked their heads up. Even our cherry tree was blooming pink. Then there is that magic that I forgot all about during the winter- the sounds of dawn. When I let Wilbur out to go potty around 6, it was like a symphony outside. Not to be cheesy, but truly the sounds of the tons of birds are incredible. Wilbur puts his head up into the breeze and just listens for a while. I think all living creatures are happy for the arrival of Spring this year.

Shrimp, White Bean and Radish Salad

Having waxed poetic about all that, I am flying into a freaking snow-storm in New York.
Of course I am. Also I posted this on facebook during my flight:

“omg. I bought the last seat on this flight to Newark. I am in 33F next to the window (last row in the plane). They seriously are offering us free food and drinks in order to (and I quote) “soften the blow of the smells and sounds of your seats.” I can’t stop laughing. But maybe it’s all the drinks.”

Shrimp, White Bean and Radish Salad

Gotta love flying. Do you guys ever watch “how I met your mother?” this last season, you know how Lilly keeps getting her drink refilled by the bar tender Lionus? That is this very nice male flight attendant, whom I will just call Lionus. Everytime I looked up from my computer, he was passing me a tumbler of red wine. I actually typed this whole post with one hand- impressive, no?

Shrimp, White Bean and Radish Salad

Ok, ok. Enough crazy talk. Lets get to the salad which actually ties into the first paragraph about Spring. This salad may not be brimming with peas and asparagus like yesterdays recipe, but it does indeed taste of Spring to me. Plump shrimp with a nice sear on the outside, crisp peppery radishes and creamy white beans are all dressed in a fresh vinaigrette and topped with fresh parsley. It’s strangely and perfectly delicious. Try it, quickly.

 

Recipe: Shrimp, White Bean and Radish Salad

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound shrimp, peeled and deveined
  • kosher salt and black pepper
  • 1 1/2 cups canned white beans, rinsed and drained
  • 5 radishes, thinly sliced
  • 2 tablespoons curly parsley, picked into little pieces
  • Red Wine Vinaigrette:
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt and black pepper

Instructions

  1. In a medium pan or skillet, heat the olive oil over medium- high heat. Season and then sear the shrimp, cooking on each side until just pink and opaque- about 2 minutes total. Remove the shrimp from the pan and add to a medium bowl.
  2. Add the beans and the radishes to the bowl.
  3. In a small bowl whisk together the shallot, olive oil and vinegar and season to taste with kosher salt and black pepper.
  4. Very gently fold the vinaigrette and parsley into the shrimp, beans and radishes. Serve at room temperature or chilled.

Preparation time: 10 minute(s)

Cooking time: 3 minute(s)

Number of servings (yield): 2

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Categorized: Appetizers, Recipe Index, Salad, Side dishes
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I am trying to enjoy embracing Spring. When I left Seattle a few hours ago it was in the mid-sixties and sunny- like blindingly sunny. The daffodils and big white hyacinth were in full bloom, and the little grape hyacinth (my favorite!!) had all poked their heads up. Even our cherry tree was blooming pink. Then there is that magic that I forgot all about during the winter- the sounds of dawn. When I let Wilbur out to go potty around 6, it was like a symphony outside. Not to be cheesy, but truly the sounds of the tons of birds are incredible. Wilbur puts his head up into the breeze and just listens for a while. I think all living creatures are happy for the arrival of Spring this year.

Shrimp, White Bean and Radish Salad

Having waxed poetic about all that, I am flying into a freaking snow-storm in New York.
Of course I am. Also I posted this on facebook during my flight:

“omg. I bought the last seat on this flight to Newark. I am in 33F next to the window (last row in the plane). They seriously are offering us free food and drinks in order to (and I quote) “soften the blow of the smells and sounds of your seats.” I can’t stop laughing. But maybe it’s all the drinks.”

Shrimp, White Bean and Radish Salad

Gotta love flying. Do you guys ever watch “how I met your mother?” this last season, you know how Lilly keeps getting her drink refilled by the bar tender Lionus? That is this very nice male flight attendant, whom I will just call Lionus. Everytime I looked up from my computer, he was passing me a tumbler of red wine. I actually typed this whole post with one hand- impressive, no?

Shrimp, White Bean and Radish Salad

Ok, ok. Enough crazy talk. Lets get to the salad which actually ties into the first paragraph about Spring. This salad may not be brimming with peas and asparagus like yesterdays recipe, but it does indeed taste of Spring to me. Plump shrimp with a nice sear on the outside, crisp peppery radishes and creamy white beans are all dressed in a fresh vinaigrette and topped with fresh parsley. It’s strangely and perfectly delicious. Try it, quickly.

 

Recipe: Shrimp, White Bean and Radish Salad

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound shrimp, peeled and deveined
  • kosher salt and black pepper
  • 1 1/2 cups canned white beans, rinsed and drained
  • 5 radishes, thinly sliced
  • 2 tablespoons curly parsley, picked into little pieces
  • Red Wine Vinaigrette:
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt and black pepper

Instructions

  1. In a medium pan or skillet, heat the olive oil over medium- high heat. Season and then sear the shrimp, cooking on each side until just pink and opaque- about 2 minutes total. Remove the shrimp from the pan and add to a medium bowl.
  2. Add the beans and the radishes to the bowl.
  3. In a small bowl whisk together the shallot, olive oil and vinegar and season to taste with kosher salt and black pepper.
  4. Very gently fold the vinaigrette and parsley into the shrimp, beans and radishes. Serve at room temperature or chilled.

Preparation time: 10 minute(s)

Cooking time: 3 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)