Shrimp and White Bean Salad with Harissa Dressing

As I find recipes in magazines and newspapers I cut them out and tape them into a spiral notebook. I have three or four such notebooks full of taped recipes. There are way more recipes that I've never tried than ones I've done. Sometimes I go through one of the notebooks and tear out some of the recipes that I know I will never get to freeing up space for newer recipes.

It was during one of these reviews that I stumbled upon a Sunset recipe that I had I cut out and taped into a notebook. As I skimmed it, I knew that I had most of the ingredients on hand and I could substitute the rest.

This turned out to to be a great starting point for a quick and tasty weeknight meal with lot of substitution options.

Let's start with the dressing for the salad. There will be leftover dressing so figure out another use for it.

Harissa Dressing:

• 2-4 Tbsp. Harissa - I had some Harissa in the pantry but if you don't, you could use Rooster sauce or Chili Garlic Sauce from Huy Yong Foods (I keep both of these always stocked in my fridge)
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 1 large garlic clove, minced
• 1/2 tsp. salt

Mix together in a bowl and set aside to let the flavors marry.


Salad:

• 1-2 cups of greens - the original recipe called for an arugula and parsley mix. I used half of a bag of Trader Joe's mixed baby greens which featured baby kale, chard, and spinach. Be creative and use your favorite greens.
• 1 can of Cannellini beans. Drained and rinsed.
• 1 celery stalk, sliced on the 45 degree angle
• 1 thawed 12 oz bag of shrimp, deveined with shells and tails off. Safeway has a new brand of American farmed shrimp under the Open Nature label.

Cook the shrimp in a hot skillet with butter and olive oil mix until done. Toss in cracked pepper and a few pinches of salt. Lower heat when shrimp are done and add drained beans.

Make a bed of greens and add the sliced celery. Top with the shrimp and bean mixture. Spoon the harissa dressing over the top.

This is a super easy and tasty weeknight dinner. This recipe feeds two people. If you need to feed more, double the salad recipe but not the dressing.