
Mediterranean Shrimp Salad With Cannellini Beans
Ingredients (17)
- 2 lemons , one for the poached shrimp and one for the dressing
- 1/2 cup white wine
- 2 sprigs fresh dill
- 2 bay leaves
- 2 teaspoons kosher salt , divided
- 8 whole peppercorns
- 8 ounces shelled medium size shrimp , frozen with tails removed
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 3 cloves garlic , pressed or minced
- 2 tablespoons whole grain mustard
- 1/2 teaspoon freshly ground black pepper
- 3 cups baby arugula leaves
- 2 cups cherry tomatoes , halved
- 1 1/2 cups cooked cannellini beans , or 1 15-ounce can drained and rinsed
- 1/3 cup chopped fresh dill
- 1/4 medium red onion , thinly sliced
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Directions
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