Butter Lettuce Salad with Tarragon Grilled Shrimp + French Artichoke Vinaigrette

Butter Lettuce Salad with Tarragon Grilled Shrimp + French Artichoke Vinaigrette

This is the perfect lunch for 2—not really kid-friendly, but that’s okay.  Not everything needs to be.  As someone who loves all things French (but who has never been to Paris), I think this salad seems like something Parisians would eat. 

Do you ever get butter lettuce?  It’s got the creamiest, crunchiest texture that goes really well with both vinaigrette dressings and creamy dressings.  I didn’t want to overwhelm the salad with too many ingredients, so a few different veggies plus the shrimp felt just right.

The difference between a French vinaigrette and a regular vinaigrette is Dijon mustard.  It makes the dressing creamy and luxurious without adding mayonnaise.  The pureed artichoke hearts make the dressing extra creamy.  This salad makes 2 generous entrée portions, but the dressing will make enough for 6-8 servings. 

While I’m letting the shrimp marinate, I prepare the dressing and the salad ingredients.  I like to serve the shrimp at room temperature so they don’t wilt the lettuce.  If you don’t have shrimp or don’t want to use it, try it with some pulled rotisserie chicken instead!

 

For the Butter Lettuce Salad

Total Time:  10 Minutes (not including shrimp and dressing)

Serves:  2 Dinner Sized Portions

Difficulty Level:  Easy

Ingredients

1 head butter lettuce, roughly torn2

3 radishes, thinly sliced

6-8 jarred artichoke hearts, drained

4 scallions, tips cut off

Grilled Shrimp, cooled to room temperature (recipe follows)

Parmesan cheese

French Artichoke Vinaigrette (recipe follows)

Directions

  1. Preheat an indoor grill to high heat.
  2. Meanwhile, to a large bowl, add the butter lettuce.
  3. Arrange the sliced radishes and artichoke hearts.
  4. Spray the grill with nonstick cooking spray. Add the whole scallions (with the tips cut off), and sear on high for about 3 minutes, or until you can see some grill marks.
  5. Arrange the scallions to the salad.
  6. Arrange the shrimp on top of the salad.
  7. Use a vegetable peeler to cut shavings of parmesan cheese directly onto the salad.
  8. Drizzle with French Artichoke Vinaigrette, and eat immediately.

For the Tarragon Grilled Shrimp

Total Time:  45 minutes (including marinade time)

Serves:  2

Difficulty Level:  Easy

 

Ingredients

1 pound of raw jumbo shrimp, peeled and deveined

1 ½ tablespoons of dried tarragon

3 tablespoons of extra virgin olive oil

Salt and pepper

Directions

  1. Add the shrimp, tarragon, olive oil, salt, and pepper to a bowl, and toss to combine. Let marinate at room temperature for about 30 minutes.  (Go ahead and assemble the rest of your salad, and make your dressing while it marinates.)
  2. Preheat and indoor grill to high heat. Once it’s preheated, spray with nonstick cooking spray.
  3. Add the shrimp to the hot grill, and cook until pink (about 6-8 minutes). Watch carefully after 5 minutes to make sure it doesn’t overcook.
  4. Remove the shrimp from grill, and allow to come to room temperature before adding to the salad.

 

For the French Artichoke Vinaigrette

Total Time:  10 Minutes

Serves:  8

Difficulty Level:  Easy

 

Ingredients

½ of a 14 ounce jar of marinated artichoke hearts, drained

1 cup of loosely packed whole basil leaves

Zest of 2 lemons

Juice of 3 lemons

3 tablespoons honey

1 tablespoon Dijon mustard

Salt and pepper

Extra virgin olive oil (about ¾ cup)

Directions

  1. Add the ingredients except for the salt, pepper, and olive oil to a food processor.
  2. Pulse until the artichokes and basil have been broken down.
  3. Stream in the olive oil while it’s running to blend everything together to a salad dressing consistency.
  4. Taste, and season with salt and pepper.
  5. Pulse again, and serve over salad.