Ingredients
- crusty semolina bread, sliced 1 cm thick 1 loaf
- sweet shrimp, lightly poached 15 pc
- borlotti beans 1 pack
- carrots 1 ea
- onion 1 ea
- celery 1 ea
- olive oil 100 g
- lemon juice 25 g
- roasted peppers, diced 50 g
- dill, picked 5 g
- maldon salt dash
- black pepper dash
- for aioli:
- lemon, 1/2'd grilled 4 ea
- garlic, minced 2 g
- dijon mustard 10 g
- egg yolk 1 ea
- canola oil 100 g
- salt, maldon dash
- black pepper ground dash
Instructions
Recipe by Vinny Lauria (Group Executive Chef, Posto Pubblico, Linguini Fini, & Stone Nullah Tavern)
for aioli:
- add mustard, egg yolk, and minced garlic to the mixing bowl and whisk together
- squeeze in lemon juice, season with salt and pepper
- drizzle in oil while constantly whisking until thick and creamy
In the saucepot add a little bit of olive oil and heat
- add carrots, onions, and celery and caramelize
- once caramelized add beans with water to the pot
- simmer beans for about 1-hour stirring frequently
- once beans are finished cooking season with salt and pepper and cool
- strain beans from liquid once cool
In a mixing bowl add shrimp, beans, roasted peppers, dill, lemon juice, olive oil, salt, and pepper
- toss together
- rub the bread with olive oil and char on the grill
- allow to come to room temp and spread aioli on bread
- top bruschetta with shrimp and bean salad
