Previously, I made Ricardo Larrivée’s Fennel and Pomegranate Salad. I just discovered him last fennel/apple/pomegranate season, and I am so happy I did. The salad is so simple, yet so flavorful. I think it may be the best salad I ever made, or so I thought. Then I had a reason to visit again because someone mentioned him in another recipe he made. I immediately went to Larrivée’s to check out what new things he had created. I chose another one of his salads. This is a substantial salad that is really a complete dinner in a salad bowl. It is a mouthful, both literally and figuratively. It is called Chickpea, Shrimp, Bell Pepper, and Parsley Salad.
I would encourage you to remove the papery skin on the chickpea. Your tummy will thank you. It also makes the chickpea able to absorb the dressing. If you don’t have the patience maybe you have a little sous chef that would help you, or a big sous chef if you are lucky.
I think the salad would work well before you add the shrimp if you are vegetarian or vegan, but I really like the added shrimp. The salad just has so many flavors that hit the tongue in the most pleasant way.
I approached the prep and assembly a little differently than Mr. Larrivée did. I’m sure he has his own sous chef. I washed my organic prewashed greens because you never know, or maybe you do. Just always wash your salad greens no matter if it says pre-washed or not. Then I dried them in the salad spinner. I put the spun greens in the refrigerator while I prepared the rest of the salad.
I removed the papery skin from the chickpeas, added a tablespoon of red wine vinegar and the chopped parsley. I let them marinate while I prepped the peppers, and onion. I used half the olive oil to sauté the red pepper and onion. I removed the caramelized onions and pepper and set aside in a bowl. I added the remaining half of the oil and sautéed the shrimp. Be careful not to overcook your shrimp or they will be rubbery. They only need about two minutes on one side and another minute or two on the second side; remove them from the skillet. There is flavor in that skillet so add the remaining red wine vinegar to deglaze the pan. Add those drippings and the carmelized vegetables to the chickpeas; toss well. Taste for seasoning and adjust if needed. Add the greens to the chickpea/vegetable bowl; toss gently. Divide onto a cold plate and top with the shrimp.
For the food bloggers take its glamour shot for all others bon appetite. Thanks Mr. Larrivée for another great salad.
I only made a half recipe, but I think that was a mistake. In the future I will make a whole recipe, but just not mix in the greens until ready to serve.
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) chopped parsley
- 11/2 lb (675 g) large raw shrimp, peeled (with the tail)
- 1 can 19 oz (540 ml) chickpeas, rinsed and drained
- 2 tablespoons (30 ml) red wine vinegar
- 4 cups (1 litre) lamb’s lettuce (or arugula)
- Salt and pepper
- Mise en place.
- Remove paper skin from chickpeas.
- Add chopped parsley to bowl of chickpeas.
- In a non-stick skillet, sauté bell peppers and onion in 30 ml (2 tablespoons) of oil until caramelized.
- Set aside in a large bowl; allow to cool to room temperature.
- Add to chickpeas when peppers and onion are room temperature.
- In the same skillet, brown shrimp in remaining oil (30 ml /2 tablespoon) over medium-high heat for about 2 minutes on each side.
- Add vinegar to skillet; pour into chickpeas.
- Taste.
- Season with salt and pepper.
- Toss well.
- Add greens and toss gently.
- Divide on to plates
- Top with shrimp.
- Serve warm or room temperature.
I am taking this to
How pretty and so healthy too. There are so many flavors working together here, I know it must be fantastic. Thanks for the tip about removing the skin from the chickpeas. Maybe that’s why my husband doesn’t care for them. To think, all of the years I could have fixed that one thing…
Sam
Thanks so much Sam. I hesitated to post the photo of the chickpea skins, but when I looked at it, I thought it is no wonder it makes it difficult to digest. What stomach could cope with that? Thanks so much for stopping by.
M.
Wow Madonna, your salad is not only colorful and gorgeous, but so healthy, too. I definitely would add the shrimp. I never knew about removing the skins on chickpeas, but what a great tip. Your food is always inspirational. Thank you!
Kitty, Thank you for your kind words. I like it with the shrimp, but I think it would also be good with chicken. If you notice those papery skins it is a wonder anyone can digest them. When you take off the paper they are just so creamy and they absorb the vinaigrette.
Love all the flavors and textures in this salad! Really, really pretty too — always a good thing. I don’t always remove the skins from chickepeas, but they are better if you take the time to do it. Good stuff — thanks.
Thanks so much John. It really is a substantial salad; a meal in a bowl.
Make Mrs. Riff one of your famous cocktails and maybe she will take care of the chickpeas while you make the rest of the salad. Just a thought. 🙂 Thanks for stopping by.
Wow, Madonna, this is one seriously good looking salad – exactly the kind of thing we love around here. That’s a bit of a revelation about taking the skins off the chickpeas – I never normally bother, but I’m going to give it a try. We would definitely make a meal out of this and it just might be dinner tonight 🙂
Now I need to check out that fennel & pomegranate salad.
Sue
Sue, this is a great salad/meal. You do not have to take off the skins, but your tummy will thank you, but if you don’t want to don’t let it stop you from making it. Thanks for stopping by. Your food is so nice I am always flattered when good cooks like anything I make.
M.
love shrimp and chick peas! I never thought of removing the skins, what a great idea! I will definitely do this from now on 🙂 What a great looking salad!
Cathy @ three kids and a fish
Thanks so much Cathy. Let one of those three kids help you. They will feel like the sous chef. 🙂
All of my favorite things in one salad–and what a beautiful salad!
I hope you will give it a try Michael. Thanks for stopping by.
M.
I am so glad you enjoy his recipes also..
Yesterday I made his pie crust w/ butter by hand..and told Jacques..I have never tried a recipe of his I have not liked..my recipe books are filled with thing I have made from him.
This salad sounds and looks super delicious..What patience for the skins!
PS Ricardo is a nice man..father..husband etc too:)
Monique, I love his recipes. In fact I am loving French-Canadian food. Laura Calder for one, and then some bloggers in your area. I know it may sound pedantic to remove those skins, but it just puts a finer tone on my food. Since it was only one can I thought it was worth it. Now if I was still cooking for a big family I may not, but probably I would have assigned the job to one of the kids.
What a great dish! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
Come Back Soon!
Miz Helen
Thanks Helen. I hope someone/everyone with give it a try.
M.