In the culinary heart of London, my sister-in-law, Sue Young, unearthed a treasure from the kitchens of the Tate Museum. This salad recipe, a symphony of flavors, has been a cherished culinary delight for decades.
At its core are crisp green beans, freshly trimmed and cooked to perfection. A vibrant vinaigrette, infused with the sweetness of honey and a hint of spice, lovingly coats the beans. Golden raisins and diced sweet pickles dance playfully on the palate, adding pops of sweetness that complement the savory notes of toasted almonds and succulent bay shrimp.
The pièce de résistance is the bed of crisp butter lettuce leaves, forming edible cups that cradle the delectable salad mixture. Each bite is an explosion of flavors and textures, a testament to the chef’s artistry and culinary prowess.
To prepare this masterpiece, simply trim your green beans and cut them into bite-sized pieces. Blanch them until tender, but not mushy, and then shock them in ice water to preserve their vibrant color. In a separate bowl, whisk together the vinegar, salt, pepper, mustard, honey, and your preferred oil to create the flavorful vinaigrette.
When ready to assemble, combine the beans, raisins, almonds, pickle, lemon zest, and shrimp in a large bowl. Gently toss to combine, ensuring each ingredient is evenly coated in the dressing. Taste and adjust seasonings to your liking.
To serve, arrange the butter lettuce leaves on a platter and spoon the salad mixture into each leaf. Your guests will be delighted by the vibrant colors, tantalizing aromas, and exquisite flavors of this culinary masterpiece from the Tate Museum.
