Shrimp Salad with Mustard Vinaigrette

Last month, I watched this documentary called Super Size Me. It talks about the influence of fast food industry and its consequences on people’s health. We live such a busy life that the last thing we want to do after a long tiring day at work is to prepare a healthy meal. We resort to short cuts, like fast food meals, Chinese take outs, and all the tasty yet fat-filled products overloaded with salt. But preparing a healthy meal is not that difficult, like this Shrimp salad with Mustard Vinaigrette. It is rich in proteins and fiber, and the mustard vinaigrette is a fresh substitute to all available store-bought salad dressings that we are accustomed to. If seafood is not your thing, you can replace it with chicken, beef or even hard-boiled eggs. You can even add a variety of vegetables, like cherry tomatoes, cucumbers, olives or any other veggies in your fridge that you feel like eating. This is really good, you should try it!

Shrimp Salad with Mustard Vinaigrette

adapted from Barefoot Contessa

  • 3 tbsp Champagne vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp minced fresh garlic
  • 1 extra-large egg yolk, at room temperature*
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup good olive oil
  • Salad greens, cherry tomatoes, cucumbers for 6 to 8 people
  • Cooked and deveined shrimp
  • Parmigiano cheese
  1. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  2. Toss the salad greens and other veggies with enough dressing to moisten and serve.

Note: If you’re worried about raw egg, eliminate it from the recipe

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