Cumin Shrimp and Garbanzo Bean Salad

Cumin Shrimp and Garbanzo Bean Salad

Makes about 4 main-course servings

12 baby carrots, trimmed with about 1 inch of the tops left on and cut in half lengthwise

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the vinaigrette

1/4 cup red wine vinegar

2 teaspoons fresh lemon juice

2 tablespoons plus 2 teaspoons ground cumin

4 large garlic cloves, grated or minced (about 1 tablespoons)

3/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

10 ounces cooked large shrimp (31-35 count), peeled and tails removed

1 15-ounce can garbanzo beans, rinsed and drained

8 cups loosely packed mixed baby greens (or baby spinach)

Sea salt

1/4 cup plus 1 tablespoon garlic mayonnaise (see note)

Ground cumin, for sprinkling

20 fresh chives

1. Adjust the oven rack to the middle position and preheat the oven to 500°F.

2. Place the carrots on a sheet pan. Drizzle them with the olive oil, sprinkle them with kosher salt and freshly ground black pepper, and toss to coat. Roast the carrots until they are lightly browned and tender, shaking the pan occasionally for even cooking, about 15 minutes. Remove them from the oven and set aside to cool slightly.

3. To make the vinaigrette, pour the vinegar and lemon juice into a small bowl. Add the cumin and garlic. Stir in the olive oil, kosher salt, and freshly ground black pepper.

4. Combine the shrimp, garbanzo beans, and roasted carrots in a large bowl. Drizzle them with 1/4 cup of the vinaigrette, season with kosher salt and freshly ground black pepper; toss to coat, and set aside to marinate for about five minutes.

5. Divide half of the baby greens among four plates and season them with sea salt. Pile half of the shrimp-garbanzo bean mixture over the greens, drizzle half of the remaining vinaigrette over the salads, and spoon 2 teaspoons of the garlic mayonnaise over each.

6. Repeat, piling the remaining greens in a second layer over each salad, then the rest of the shrimp mixture. Drizzle the salads with the remaining vinaigrette and top each with 2 more teaspoons arlic mayonnaise. Sprinkle the salads with a pinch of cumin and a pinch of sea salt and use scissors to snip about 1 teaspoon of chives over each.

Note:

To make garlic mayonnaise: Stir 1 cup mayonnaise, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 4 large garlic cloves, grated or minced (about 1 tablespoon), 1/4 teaspoon kosher salt together in a small bowl and season with more lemon juice, garlic or salt to taste.

Per serving: 764 calories, 23 grams protein, 22 grams carbohydrates, 2 grams sugar, 67 grams fat, 113 milligrams cholesterol, 1,092 milligrams sodium, 12 grams dietary fiber.