Insalata di Gamberi alla Ligure

Ingredients

Equipment Needed

• •Large pot for potatoes
• •Large pot for blanching green beans
• •Medium saucepan for poaching shrimp
• •Large serving platter

Instructions

1. 1

   Cook the potatoes

   Place the whole, unpeeled potatoes in a pot and cover with cold water by two inches. Add a generous amount of salt. Bring to a boil, then reduce heat and simmer until a knife slides through the center with no resistance, 20 to 25 minutes depending on size. The potatoes should not be falling apart. Drain and let cool just until you can handle them. Peel while still warm and cut into half-inch dice.

2. 2

   Blanch the green beans

   While the potatoes cook, bring a large pot of generously salted water to a rolling boil. Add the trimmed green beans and cook until tender but still bright green and slightly crisp, 4 to 5 minutes. They should bend without snapping but retain their shape. Drain and spread on a towel to dry. Do not shock in ice water. You want them warm.

   Italians do not serve vegetables raw-crisp the way Americans prefer. The beans should be cooked through but not mushy. Test one: it should be tender when you bite it.
3. 3

   Poach the shrimp

   Bring a fresh pot of salted water to a gentle simmer. The water should barely bubble, not boil violently. Add the shell-on shrimp and poach until just pink and curled, 2 to 3 minutes. The shells protect the flesh and add flavor. Remove immediately and let cool just enough to handle. Peel and devein, leaving the tails intact if you prefer the presentation.

   Overcooked shrimp is the most common failure. Pull them the moment they turn pink. They will continue cooking from residual heat.
4. 4

   Make the dressing

   In a small bowl, whisk together the pesto, olive oil, lemon juice, and minced shallot. The dressing should be thin enough to coat but not so thick that it clumps. Season with salt and pepper. Taste it. The lemon should brighten the pesto without dominating.

5. 5

   Dress the vegetables while warm

   Place the warm diced potatoes in a large bowl. Drizzle with half the dressing and toss gently. The warm potatoes will absorb the flavors. Add the green beans and another portion of the dressing. Toss again. Let the vegetables rest for 10 minutes at room temperature to marry the flavors.

   Dressing warm vegetables is essential. Cold potatoes resist the oil and remain bland at the center. This is not a step to skip.
6. 6

   Assemble and serve

   Arrange the dressed vegetables on a large serving platter. Nestle the shrimp among them, pink against the green and gold. Drizzle the remaining dressing over the shrimp. Scatter the toasted pine nuts across the top and finish with small basil leaves. Serve at room temperature, not cold from the refrigerator. The flavors are best when the chill is off.

Chef Tips

• •If you make your own pesto, use the youngest, smallest basil leaves you can find. Large leaves are bitter. And never use a blender if you can use a mortar; the pesto will be brighter and more fragrant.
• •Ligurian olive oil is light and delicate, not peppery like Tuscan oils. If you cannot find it, choose a mild, fruity oil that will not overpower the basil.
• •This salad is best the day it is made. The potatoes become mealy overnight and the basil darkens. Make it for an occasion when it will be eaten promptly.

Advance Preparation

• •The pesto can be made up to two days ahead if pressed under a layer of olive oil and refrigerated. Bring to room temperature before using.
• •You may poach the shrimp, cook the potatoes, and blanch the beans up to four hours ahead. Keep at room temperature. Dress and assemble just before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 225g)