Palm Beach Shrimp Salad with Green Goddess Dressing (Cookbook Giveaway)

Palm Beach Shrimp Salad with Greed Goddess Dressing…. say what? Just look at that salad. Get in my belly! Seriously though – doesn’t it look amazing? There isn’t anything more refreshing than a great salad. That’s one of the reasons I love this time of year. Fresh produce. I also love it because my kiddos are going to be home for the summer soon (YAY!), my tulips are peaking out of the ground, and that drab brown that’s been staring us down for months now is transforming into a vibrant green. You know what? I kinda like the smell of grass. Weird, I know. But I do. Grass and rain. I love a good thunderstorm. They have such great energy. Which is what I feel like when I get to enjoy a great salad – energized. I’m not talking about a bowl of iceberg lettuce with some shredded carrots and a few pieces of cabbage (ick) . I’m talking about a plate of cool crisp mixed greens that is loaded with veggies, maybe boiled eggs, pickled beets (love beets), sometimes artichoke hearts, beans, and maybe even corn or cilantro, grilled meat, and homemade dressing. I don’t put all of those things into every salad but those are some of my favorites, and peas. I love peas in salad. And the dressing, it totally has to be homemade dressing. I’m a total dressing snob. Blame it on my grandmother and my mom. It’s their fault. They are always spoiling my family with homemade dressing and now with the exception of a handful of exceptions, I have a really difficult time finding bottled variations that I like. This Palm Beach Shrimp Salad with Green Goddess Dressing is all of those things – including a homemade Green Goddess Dressing. This isn’t actually isn’t my salad recipe. It’s from The Fred’s at Barney’s New York Cookbook by MarK Strausman with Susan Littlefield, hang on because I have TWO copies to giveaway.

Obviously when I saw this salad featured in the email I received from the publisher, I knew this was a book I needed to get my hands on and I am so glad I did! It truly teaches you how to bring a piece of New York chic into your own home. It’s packed with gorgeous photographs and delicious recipe. My favorites include Egg Plant Parmesan, Chicken Francese, Belgium Fries, Foolproof Pizza Dough, Fred’ Chopped Chicken Salad, Traditional Tiramisu, New York Cheesecake, Local Blueberry Crisp, and Profiteroles with Caramel Ice Cream and Chocolate Sauce – and this is just a glimpse of what’s inside The Fred at Barney’s New York Cookbook. This truly is a great book! I am so excited to have the opportunity to GIVE away two copies! Who wants one?!? Enter using the form below the recipe.

5 from 3 votes

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Palm Beach Shrimp Salad with Green Goddess Dressing

Ingredients

Salad

• 4 large handfuls Soft Bed Salad Blend or preferred salad blend
• 2 avocados pitted, peeled, and cut into 1-inch cubes
• 1 cup cherry tomatoes we use a mixture of red and yellow, halved
• 8 stalks hearts of palm blanched* and cut into 1-inch pieces (**At Freds, we use fresh hearts of palm, blanched in salted water for about 30 to 40 minutes, and then chilled. Since you may have difficulty finding fresh hearts of palm, canned ones are perfectly acceptable.)
• 1 clove garlic sliced
• 2 tablespoons extra-virgin olive oil
• 16 jumbo shrimp ask your fishmonger for Mexican or Ecuadorian white shrimp, U-12 size, peeled and deveined
• 1/4 cup white wine
• Kosher salt
• Freshly ground black pepper
• 1/2 cup Green Goddess Dressing or to taste
• 4 hard-boiled eggs peeled and cut into halves or quarters

Dressing

• 1/4 cup chopped fresh chervil leaves
• 2 tablespoons chopped fresh tarragon leaves
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh curly parsley
• 6 fresh mint leaves chopped
• 1/2 cup raw spinach finely chopped
• 1 shallot minced
• 2 anchovy filets mashed
• 2 teaspoons kosher salt
• 1/4 teaspoon white pepper
• 1/2 cup warm water
• 6 tablespoons cider vinegar
• 3 tablespoons plain yogurt
• 2 tablespoons good commercial mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 shakes Worcestershire sauce
• 2 shakes Tabasco sauce optional, if you like it a little spicy

Instructions

Salad Directions

1. Trim and rinse all the lettuces and dry in a salad spinner. Gently tear them into bite-size pieces and place in a large mixing bowl. Add the avocado, tomatoes, and hearts of palm and gently mix together. Set aside while you cook the shrimp.
2. Cook the garlic in the olive oil in a sauté pan over medium heat until it starts to brown. Add the shrimp, then the wine, and sprinkle with salt and pepper. Simmer gently for 4 to 6 minutes, until the shrimp are just cooked. Turn off heat and set aside while you dress the salad.
3. Drizzle dressing to your taste (start slowly — you don’t want to overdress, and you can always add more) into the bowl of salad and mix together well. Divide the salad equally among four or six plates. Place the shrimp, divided equally, on top of the salads and arrange the eggs on top. Serve immediately. Refrigerate any leftover dressing.

Dressing Directions

1. Place all the herbs, the spinach, shallot, anchovies, salt, white pepper, and water in the bowl of a food processor. Blend together until the mixture forms a paste. Add the vinegar, yogurt, mayonnaise, and mustard and slowly blend together well. With the processor on a low speed, slowly drizzle in the oil in a slow stream until the dressing is emulsified. Add the lemon juice, Worcestershire, and Tabasco (if using), and blend together well. Store in a tightly covered container in the refrigerator for at least 2 hours before using. Will keep for up to 1 week.
   

Recipe Notes

Like many salad dressings, it’s optimal to make this a day before serving, to let the flavors meld and reach their peak. If you can’t manage a full day, at least make it 2 hours before you use it. It’s best to make it in a food processor so it will come out very smooth and emulsified. However, it is possible to make by hand or with an immersion blender; if you do, be sure to chop all the herbs, the shallot, and the anchovies very, very finely, with a mezzaluna or sharp chef’s knife, before blending together

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