Thursday, February 11, 2010

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Anybody out there feeling fat these days? Yeah, me too. It's called February.

This is the time of year where winter weather is getting realllly old, the holiday lbs are still lingering and you don't have a tan unless you get on a plane or go spray it on. February really is a drag.

One of the ways I like to swing into the spring mood is to eat a little lighter. This salad is easy to assemble and if you really want to lighten it up you can skip the aïoli and make a simple lemon vinaigrette at home. Hang in there, spring is right around the corner.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli 2 cups mayonnaise
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped fresh chives
  • 2 tablespoons water
  • 2 garlic cloves, minced
  • 2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces
  • 4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
  • 1 1/4 pounds cooked bay shrimp
  • 3 cups halved cherry tomatoes

Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)

Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.


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