Serves 4 to 6
I don’t think there has ever been a buffet-style meal at my house where this salad has not been on the table, and rarely is there any left over. I enjoy this recipe when made with warm shrimp and beans, but these can both be cooked and chilled in advance if desired. Just dress the salad close to serving time, so the acid in the vinaigrette doesn’t discolor the beans. This dish is also great as a main course for a summer meal; just add an additional ½ pound of shrimp to the recipe. This dish can be made with frozen or canned fava beans. Follow preparation instructions on the package or the can.
- ¼ teaspoon kosher salt, plus more for the cooking water
- 1 pound fresh cranberry beans, shelled from pod
- 1 pound fresh fava beans, shelled from pod
- ½ small onion, chopped
- 2 fresh bay leaves
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Freshly ground black pepper, to taste
Bring a large pot of salted water to boil. Add the fresh cranberry beans, and simmer 4 minutes. After 4 minutes, add the favas, and simmer until both are tender, about 4 to 5 minutes more. Drain and refresh the beans under cold running water, and remove the outer skins from the favas.
In a medium saucepan, combine the onion, bay leaves, carrot, celery, and 6 cups of water. Simmer 15 minutes, to blend the flavors. Add the shrimp, and cook just until opaque throughout, about 1 to 2 minutes. Remove and drain the shrimp, and allow them to cool.
In a serving bowl, whisk together the olive oil, vinegar, salt, and pepper. Add the beans and shrimp, and toss to coat the solids thoroughly. Serve warm or at room temperature.