Shrimp Salad on Mesclun with Saffron Vinaigrette
SAFFRON VINAIGRETTE
- 1 tablespoon boiling water
- ½ teaspoon crumbled saffron threads
- 1/3 cup fresh lemon juice
- 1 tablespoon honey
- 2 garlic cloves, crushed through a press
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup olive oil (not extra virgin, which is too strong for this recipe)
- 2 pounds medium shrimp
- 1 large red bell pepper, cored, seeded, and finely chopped
- 2 tablespoons chopped fresh parsley
- 12 ounces mesclun or other mixed salad green
Instructions:
Mesclun, the colorful combination of baby greens that can be found in just about every supermarket these days, is the foundation of many a fine salad.
- To make the vinaigrette, combine the boiling water and saffron in a medium bowl and let stand for 5 minutes. Add the lemon juice, honey, garlic, salt, and pepper. Gradually whisk in the olive oil. Set the vinaigrette aside.
- Bring a large pot of lightly salted water to a boil over high heat. Add the shrimp and cook until the shrimp turn opaque and firm, about 3 minutes (the water does not have to return to a boil). Drain and rinse under cold running water until easy to handle. Peel and devein the shrimp.
- Transfer the shrimp to a medium bowl. Add ½ cup of the saffron vinaigrette, the red bell pepper, and the parsley, and toss well. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 1 day. Cover and refrigerate the remaining vinaigrette.
- When ready to serve, in a large bowl, toss the mesclun with the remaining dressing. On one side of each chilled dinner plate, spoon equal amounts of the shrimp salad. Heap the mesclun on the other side. Serve immediately.