Panzanella Salad with White Beans and Lime and Chile Poached Shrimp
From Michael Allemeier, instructor, chef, SAIT culinary program
Panzanella salad originated in Tuscany. This salad, made of ripe tomatoes and day-old bread, is refreshing on hot days for lunch or for part of a dinner. While there are many variations of this salad, this one is delicious as a complete meal! Poaching the shrimp a day in advance makes for really good flavour.
- 1/4 c. good quality extra-virgin olive oil
- 1 T. + 1 t. sherry vinegar
- 2 garlic cloves, finely minced
- 1-1/2 c. cooked white beans
- 1/4 c. thinly sliced green onions
- 4 c. day-old sourdough bread, cut into 1/2-inch pieces
- 5-7 large, ripe tomatoes – preferably heirloom – cut into 1/2-inch pieces
- 12 fresh basil leaves, torn
- 24 lime- and chile-poached shrimp, sliced lengthwise or leave whole, recipe below
- salt and cracked black pepper
In a large bowl, toss together the olive oil, vinegar, garlic, beans and green onions. Add the bread and toss well. Let sit for 5 minutes to absorb the vinaigrette. Add the tomatoes, torn basil leaves and poached shrimp and gently toss. Season with salt and pepper to taste. Serve at room temperature.
Lime and Chile Poached Shrimp:
- Cook the shrimp the day before. Chilling allows the flavours to develop.
- 1 c. thinly sliced leek, white part
- 1 c. thinly sliced peeled carrot
- 1/2 c. thinly sliced celery
- 1 c. thinly sliced fennel bulb
- 2 limes, zest and juice
- 2 bay leaves
- 1 t. dried chile flakes
- 8 c. cold water
- 2 t. salt
- 24 large shrimp, peeled and deveined
Put all the ingredients except the shrimp into a pot and bring to a simmer. Simmer for 30 minutes and strain into a clean pot. Discard the vegetables. Return the stock to a boil. Place the cleaned and deveined shrimp into a bowl and pour the boiling stock over the shrimp; let cool to room temperature. Cover and place the bowl in the fridge to chill the shrimp until needed.