Recipes: Fennel Salad with Shrimp and Orange Vinaigrette

• Prep Time:15 minutes
• Cook Time:5 minutes
• Serves:4

 

Tagged:
fennel salad, orange vinaigrette, shrimp, spring, vegetables,

Enjoy the crunchy-fresh, slightly sweet licorice flavor of fennel before the local winter through early spring growing season comes to an end. Fennel pairs well with citrus in this delightful spring salad with delicate marinated shrimp and early spring salad greens tossed in a fresh citrus vinaigrette.

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

 

 

Foodie Byte

A nonreactive bowl means you should use stainless steel, ceramic (like Pyrex), or glass for mixing, and stay away from aluminum, cast iron and copper.

Ingredients

1 large orange, juiced
1/2 lemon, juiced
2 tablespoons good quality olive oil
1 shallot, minced
Kosher salt and black pepper to taste
1 pound shrimp, peeled and deveined
2 large oranges, peeled and segmented
1 large fennel bulb, trimmed, halved, thinly sliced (about 1 cup)
4 cups spring greens with pea shoots
As needed, fresh fennel fronds

Preparation

In a bowl, combine orange juice, lemon juice, shallots, salt and pepper.
Whisk in olive oil.
Reserve half of the vinaigrette for salad.
Pour remaining vinaigrette over shrimp in a nonreactive bowl; let sit for about 30 minutes, turning occasionally to marinate.
Heat a grill pan or grill over medium-high heat. Grill marinated shrimp for 1 minute on each side or until just cooked through. Transfer to plate and cool.
Combine orange segments, sliced fennel and cooled shrimp with reserved dressing.
Divide greens on four plates and top with shrimp mixture. Garnish with fronds of fennel and enjoy.

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