How to Make a Warm Shrimp Salad with Beurre Blanc & Truffle-Soy Vinaigrette

Salad isn't everyone's first choice for a main dish, but when you try out this shrimp salad, you're sure to start making it your entrée instead of your side.

This is a beautiful salad that fuses Eastern flavors with Western methods, where the shrimp is sliced into creative rings and broiled for just a matter of minutes. World-famous chef Jean-Georges Vongerichten drizzles a truffle-soy vinaigrette over crisp greens, adds the shrimp, then spoons a warm creamy Champagne vinegar beurre blanc over the top. Simple preparation, yet complex to the senses.

Ingredients (Makes 1 Salad):

• 5-6 shrimp (16-18 count per lb), peeled & deveined
• 1 tbsp butter + drizzle of olive oil for baking/broiler pan
• salt to taste
• cayenne pepper to taste

• 1½ cups Spring lettuce mix (crispy leaves including oak leaves, spinach, arugula, beet greens or other favorite crisp greens)

• avocado slices
• enoki mushrooms
• 1-2 tbsp peeled & diced tomatoes
• 1 tsp chopped chives

Truffle-Soy Vinaigrette:

• ¼ cup soy sauce
• ¼ cup truffle juice
• 2 tbsp fresh lemon juice
• ¼ cup olive oil
• salt & pepper to taste (optional; taste vinaigrette before seasoning)

Champagne Vinegar Beurre Blanc:

• 2 shallots, minced
• 2/3 cup Champagne vinegar
• ½ cup heavy cream
• 1 stick butter, cut in cubes
• pinch of cayenne pepper

Special Equipment:

• broiler pan/sizzle platter

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