Pescan by Abbie Cornish

Author:Abbie Cornish
Language: eng
Format: epub
Publisher: Abrams
Published: 2019-04-26T16:00:00+00:00

WHITE BEAN AND CELERY SALAD WITH PESTO GRILLED SHRIMP

PREP // 10 minutes

COOK // 15 minutes, plus Rosemary Great Northern Beans (this page) and Tastes Like Summer Pesto (this page)

SERVES // 4

SALAD

3 cups (555 g) Rosemary Great Northern Beans (this page)

1 cup (145 g) halved cherry tomatoes

3 celery ribs, thinly sliced

5 ounces (140 g) arugula

Small handful torn fresh basil leaves

Small handful torn fresh celery leaves

1 lemon, quartered

DRESSING

¼ cup (60 ml) extra-virgin olive oil

¼ cup (60 ml) fresh lemon juice (from 2 lemons)

½ teaspoon kosher sea salt

¼ teaspoon freshly ground black pepper

SHRIMP

1 pound (455 g) large white shrimp, peeled and deveined (see this page)

Kosher sea salt and black pepper

½ cup Tastes Like Summer Pesto (this page) or store-bought dairy-free pesto, divided

Jacq: I was lucky to learn this recipe from my friend’s grandma, who grew up in Genoa, Italy. It’s light enough to be the perfect summer fare but substantial enough to give you energy all day long. Whether you’re hiking through the Italian Riviera or slogging through a long day at the office, it’s the kind of salad that tastes incredible and fuels you without weighing you down.

Make the beans according to the recipe and use a slotted spoon to measure out 3 cups (555 g) drained beans. Spread the beans on a large plate to cool slightly and refrigerate any leftovers.

MAKE THE DRESSING In a medium bowl, whisk together the oil, lemon juice, salt, and pepper and set aside.

MAKE THE SHRIMP Heat a grill pan over medium-high heat. Meanwhile, place the shrimp in a bowl and sprinkle with a pinch of salt and pepper. Add 3 tablespoons of the pesto and toss to coat. When the grill pan is hot, grill the shrimp until they turn pink and opaque, about 2 minutes per side.

MAKE THE SALAD In a large serving bowl, combine the beans, tomatoes, and celery. Pour half of the dressing over the beans and toss. Add the arugula to the bowl containing the remaining dressing and toss to coat. Transfer the arugula to the serving bowl and gently fold it into the beans.

Top the salad with the grilled shrimp and the basil and celery leaves. Serve with lemon wedges and the remaining pesto on the side. Refrigerate leftovers in an airtight container for up to 2 days.

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