Ingredients:
1 lb fresh shrimp, shelled
1/4 teaspoon vanilla extract
1 lemons, juice of
1/2 cup salad oil, plus
1 tablespoon salad oil
1/2 cup baby carrots, diced
1/2 cup diced fresh green beans
6 -8 cups field greens
1/2 cup sherry wine vinegar
1 shallots, finely minced
1/2 cup nut oil ( hazelnut preferred)
1/2 cup diced vine-ripe tomatoes
2 hardboiled egg, diced
2 tablespoons minced fresh herbs ( chives, parsley and chervil)
4 tablespoons chopped hazelnuts
sea salt ( kosher salt can be substituted)
ground pepper
Directions:
Heat oven to 400 degrees.
Toss shrimp in the juice of half of the lemon, vanila and 1 tablespoon salad oil.
Place on a baking sheet and roast in oven (for 5 to 7 minutes) until shrimp turns white, tossing occasionally.
Remove shrimp from oven and cool to room temperature.
Blanche carrots and beans in boiling salted water for 1 minute, strain and cool to room temperature.
Tear or slice field greens in thin strips.
Combine vinegar, juice of other half of the lemon and shallot.
Let rest at room temperature for 15 minutes.
For vinaigrette, combine remaining salad oil and nut oil with vinegar/lemon juice mixture, mixing well in large mixing bowl.
Toss lettuce with shrimp, vegetables, egg, herbs and half of well mixed vinaigrette.
Season with salt and pepper to taste.
Sprinkle with chopped hazelnuts and serve.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.