BACON, GREEN BEAN AND SHRIMP CHOPPED SALAD (Gigi salad, for four)
This is based on a salad served at the Palm Too, a steakhouse in New York City.
1 pound green beans, trimmed and cut into 1 inch pieces
½ large, Spanish onion
¾ pound lean bacon
1 pound shrimp
1 large, ripe tomato or 2 medium tomatoes, cored, seeded and diced
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and freshly ground black pepper
- Bring a large pot of salted water to a boil. Add the beans and boil until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the beans to a colander, refresh them under cold running water, and then dry them in a salad spinner. Reserve the pot of water.
- Chop the onion medium-fine, so that it retains some texture. Place the beans and onion in a large bowl, cover with plastic wrap, and chill for about 1 hour.
- Cut the bacon slices into 1 inch wide pieces and fry in a skillet until crisp. Remove them from the pan, drain on paper towels and let cool. Crumble slightly and set aside.
- Bring the water in the pot back to a boil. Add the lemon half (squeeze it into the water as you drop it in) and shrimp (in the shell). When the water returns to a boil, remove the shrimp and let them cool, then peel them and cut them into ¾ inch dice.
- Remove the onions and beans from the refrigerator. Add the crumbled bacon, chopped shrimp, tomato and olive oil and mix thoroughly. Add the vinegar and season with salt and pepper.
from Amanda Hesser, The Essential New York Times Cookbook