Sautéed Shrimp, Potato & Escarole Salad

By tsusanchang

Ingredients

• 16 ounces small Yukon Gold potatoes, washed
• 1 teaspoon finely chopped garlic (2 cloves)
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper
• 1 1/2 tablespoons sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 pound large shrimp (16 to 20), shelled and cut in halves or thirds crosswise
• 1 1/2 teaspoons chopped fresh tarragon
• 1 1/2 teaspoons chopped fresh parsley
• 1/2 head escarole (8 ounces), as white as possible inside, trimmed, cut into 1-inch pieces, washed, and dried (about 4 cups)

Preparation

Step 1

Place the potatoes in a saucepan with enough water to cover them by 1 inch, and bring to a boil over high heat. Reduce the heat to low and boil the potatoes gently for 25 to 35 minutes, until they are tender when pierced with the point of a sharp knife. Drain and cool slightly.

When the potatoes are lukewarm, peel them and cut them into 1-inch cubes. Put them in a bowl, add the garlic, mustard, 1/2 teaspoon each salt and pepper, vinegar and olive oil and toss well. Set the potatoes aside to cool to room temperature.

At serving time, heat the butter in a large skillet. When it is hot but not smoking, add the shrimp and 1/8 teaspoon each salt and pepper and saute the shrimp for 1 1/2 to 2 minutes. Stir in the tarragon and parsley.

Add the escarole to the potato salad and mix well. Divide the mixture among four salad plates, sprinkle the shrimp on top, and serve.