Serves 12
35 min
Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli
Recipe GLPR36d095150d1f19
A fresh and elegant Mediterranean salad featuring tender Bibb lettuce layered with sweet cooked bay shrimp, crisp-tender asparagus, and bright cherry tomatoes. The components are brought together with a creamy chive aïoli made from mayonnaise, white wine vinegar, fresh chives, garlic, and water. This light, protein-rich salad serves 12 and can be partially prepared ahead.
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Ingredients
2 cups mayonnaise
1/4 cup white wine vinegar
1/4 cup fresh chives, chopped
2 tablespoons water
2 garlic cloves, minced
2 pounds asparagus, trimmed and cut into 1 1/2-inch pieces
4 heads Bibb lettuce, torn into bite-sized pieces
1 1/4 pounds cooked bay shrimp
3 cups cherry tomatoes, halved
Salt and freshly ground black pepper to taste
Directions
In a medium bowl, whisk together mayonnaise, white wine vinegar, fresh chives, water, and minced garlic until well combined. Season the aïoli with salt and pepper to taste. Set aside. (The aïoli can be prepared up to 1 day ahead; cover and refrigerate until ready to use.)
Bring a large pot of salted water to a boil. Add the trimmed asparagus pieces and cook for approximately 2 minutes until they are crisp-tender. Drain the asparagus in a colander, then immediately rinse under cold running water to stop the cooking process. Drain well and set aside. (The asparagus can be cooked up to 1 day ahead; cover and refrigerate until ready to use.)
In a large shallow serving bowl, combine the torn Bibb lettuce with half of the cooked shrimp, half of the halved cherry tomatoes, and half of the cooked asparagus pieces. Toss gently to combine.
Arrange the remaining shrimp, cherry tomatoes, and asparagus on top of the salad for an attractive presentation. Drizzle the chive aïoli over the salad and serve immediately.
