Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette
- 3 to 4 portobello mushrooms, cleaned and stemmed
- 1 finely diced garlic clove, plus 1 smashed
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar, plus 1 3/4 cups
- Salt and freshly ground black pepper
- 1 small sweet onion
- 1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)
- 1/8 pound baby lettuces
- 12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)
- Olive oil
- 1 1/2 ounces Banyuls vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup grapeseed oil
- 1 ounce canola oil
- 2 heirloom tomatoes, cut into 1/4-inch cubes
- 1 bunch chives, chopped
- 2 shallots, peeled and brunoised
- 1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled
Chill 4 salad plates. Preheat the oven to 250 degrees F.
In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.
Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.
Mix the peppercress and baby lettuce together in a large bowl and set aside.
Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.
Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.