Spring Salad with Pistachio Vinaigrette

RH Staff

Yield: 12 servings.

8 oz. pistachios, shelled, roasted
2 Tbsp. garlic, chopped
1 Tbsp. salt
2 tsp. white pepper, ground
1 tsp. cumin, ground
12 fl. oz. olive oil
2 fl. oz. lime juice, fresh
2 fl. oz. white balsamic vinegar
4 fl. oz. water
40 oz. Simplot Culinary Select
Haricot Vert 10 oz. red pepper, julienne
10 oz. yellow pepper, julienne
10 oz. red onion, julienne
10 oz. carrots, julienne
24 oz. mixed field greens
36 oz. shrimp, peeled, deveined, cooked (31-40 count)
36 oz. fresh mozzarella cheese balls, small (bocconcini)
24 oz. Roma tomatoes, thinly sliced 2 oz. pistachios, chopped

Place 8 oz. of shelled, roasted pistachios, garlic, salt, pepper and cumin in a food processor bowl. Pour in the oil, lime juice, vinegar and water with the machine on, to emulsify the dressing and chop the pistachios. Dressing may seem too thick, but additional free water from the salad's vegetables will thin the dressing slightly.

Prepare the Simplot Culinary Select Haricot Vert according to package directions, then chill rapidly. Drain and place in large bowl. Combine peppers, onions and carrots with the haricot vert. Drizzle the vegetables with 16 fl. oz. salad dressing and toss to coat. Cover, refrigerate and reserve for service.

To prepare each serving, place 2 oz. of field greens on base of a plate or in shallow bowl. Create a nest with 8 oz. vegetables over the greens. Place 3 oz. cooked shrimp and 4 small bocconcini (3 oz.) in the middle of the vegetable nest; fan with 2 oz. of the Roma tomatoes. Drizzle the salad with 1 oz. of the Vinaigrette and sprinkle with 1 Tbsp. chopped pistachios. Serve.

Photo Credit: Simplot