Ingredients
- 1 pound green beans, ends trimmed
- 1 pound ripe beefsteak tomatoes, cored and roughly chopped into 1/2-inch chunks, including seeds and juice
- 1 pound medium onion, cut into 1/2-inch dice
- 3/4 cup basic vinaigrette (page 65)
- 1/4 pound bacon, cooked until crisp, then drained
- 6 pound jumbo (u-12) shrimp or 12 medium shrimp, cooked, peeled, and cut into 1/2-inch lengths
Preparation
Baking Directions:
In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes.
Drain immediately, and rinse under abundant cold water until the beans stop steaming.
Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly.
Cut into 1 1/2-inch lengths.
In a large bowl, combine the beans, tomatoes, onion, and 1/2 cup vinaigrette.
Toss until evenly coated, adding the remaining vinaigrette only if necessary.
Mound on chilled salad plates.
Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp.
Serve at once.
Tips:
Variation for the West Coast GigiGarnish each salad with a hard-boiled egg, peeled and cut into wedges, and 1/2 Hass avocado, peeled and sliced.
