Tossing a warm component, like the shrimp and asparagus in this salad, with crisp greens softens the greens and brings all the flavors of the salad together. When people hear “stir-fry,” they most often think of a wok. However, on a home stove you will get the best results from a heavy, flat-bottomed skillet.
Makes 2 servings (can be easily doubled)
12 medium stalks asparagus (about ½ pound)
½ pound large shrimp (about 12), shelled and deveined
2 tablespoons sesame seeds
2 teaspoons grainy or Dijon mustard
2 tablespoons fresh orange juice or 1 tablespoon cider vinegar
1 tablespoon dark sesame oil
1 tablespoon soy sauce
2 tablespoons vegetable oil
¼ cup sliced almonds
6 loosely packed cups assorted spring greens (see Note)
Prepare the asparagus and shrimp: Snap off the tough end of each asparagus stalk. Peel the stalks up to the tip if you like. Cut the trimmed stalks on the bias into 1 ½ inch lengths. Pat the shrimp dry with paper towels. Toss the shrimp together with the sesame seeds in a small bowl until coated
Whisk the orange juice, mustard, sesame oil, and soy sauce together in a small bowl until well blended. Put the greens in a large mixing bowl and set the greens and dressing aside separately.
Heat the vegetable oil in a large, heavy, non-stick pan over medium heat until it ripples across the bottom of the pan. Add the almonds and shake the pan just until they begin to sizzle. Add the shrimp and asparagus and cook, tossing and stirring, until the asparagus are bright green and the shrimp is cooked through, about 3 minutes. Sprinkle a tablespoon or so of water over the pan and cook until it is evaporated.
Scrape the shrimp mixture over the greens and toss immediately to mix with the greens. Pour the dressing over the salad and toss well again. Divide between two serving plates, piling the salad in the center of each. Serve immediately.
Note: Choose greens with a variety of shapes, flavors and textures. For example, a mix of baby arugula, Boston lettuce torn into small pieces, chives cut into 2-inch lengths and Belgium endive cut into thin slivers makes a nice mix. The pale to dark green colors look terrific with the shrimp.