Shrimp Salad Nicoise

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Makes: 4  servings Prep 45 mins Start to Finish 1 hr 10 mins


  • 2 tablespoons  tarragon vinegar
  • 2 teaspoons  Dijon mustard
  • 2 tablespoons  extra-virgin olive oil
  • 2 teaspoons  water
  • 3 tablespoons  finely chopped shallot
  • 6 ounces  haricots verts (French green beans) or fresh thin green beans, trimmed
  • 3/4 pound  frozen shelled and deveined large shrimp, thawed
  • 1/2 pound  small (1-1/2 inches in diameter) new potatoes
  • 4 large heads Bibb or 2 small heads Boston lettuce, trimmed, leaves separated and torn slightly
  • 2 large eggs, hard-boiled
  • 1 loaf crusty bread (optional)


1. Whisk together vinegar and mustard in a small bowl. Slowly whisk in oil until emulsified and thickened. Whisk in water, then shallot; salt and pepper to taste, for vinaigrette.

2. Bring a large saucepan of water to a boil; add salt. Add beans and cook, stirring occasionally, until just tender, about 3 minutes. Transfer with a slotted spoon to a bowl filled with ice and cold water, reserving water in saucepan. Add shrimp to reserved boiling water and cook until pink and opaque, about 3 minutes. Transfer to bowl with ice and cold water. Drain beans and shrimp; pat both dry.

3. Place potatoes in a clean saucepan, cover with cold water by 2 inches and bring to a boil; add salt. Simmer until potatoes are tender but not falling apart, about 15 minutes. Drain and rinse with cold water; halve. Separately arrange beans, shrimp, potatoes, and lettuce on a large serving platter. Peel and quarter eggs; tuck into lettuce.

4. Drizzle vinaigrette over all; salt and pepper to taste. Serve with bread, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)310,
  • Fat, total(g)12,
  • chol.(mg)236,
  • sat. fat(g)2,
  • carb.(g)26,
  • fiber(g)5,
  • pro.(g)27,
  • sodium(mg)254,
  • Percent Daily Values are based on a 2,000 calorie diet
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