Tossed Salad with Shrimp and Fennel
Serves 10
Time 10 min
Fennel has an anise flavor, similar to licorice, which pairs well with shrimp. To blanch the fennel, thinly slice the bulbs then drop them in a large pot of boiling salted water and cook until just tender. Rinse in cold running water and drain well.
Special Diets:
Ingredients
- 1/3 cup sherry vinegar
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/3 cup extra-virgin olive oil, plus 1 teaspoon, divided
- 2/3 cup vegetable broth
- 4 shallots, finely chopped
- 1 pound shrimp, peeled and deveined
- 2 fennel bulbs, trimmed and thinly sliced, then blanched
- 1 lemon, juice of
- 10 cups spring greens mix
Method
Mix together vinegar, 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
Add 1/3 cup of the oil, broth and shallots.
Mix vigorously, then set dressing aside.
Season shrimp with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a large skillet over medium heat, heat remaining 1 teaspoon oil until very hot but not smoking.
Add shrimp and cook, stirring constantly, until cooked through and opaque, 2 to 3 minutes.
Transfer shrimp to a bowl and toss with half of the reserved dressing.
Toss fennel with lemon juice in a large bowl, then combine with spring salad mix and remaining dressing.
Add shrimp with its dressing and toss salad gently once more.
Transfer to bowls and serve immediately.
Nutritional Info:
Per serving: 140 calories (70 from fat), 8g total fat, 1g saturated fat, 70mg cholesterol, 270mg sodium, 7g carbohydrates (3g dietary fiber, 2g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/3 cup sherry vinegar
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/3 cup extra-virgin olive oil, plus 1 teaspoon, divided
- 2/3 cup vegetable broth
- 4 shallots, finely chopped
- 1 pound shrimp, peeled and deveined
- 2 fennel bulbs, trimmed and thinly sliced, then blanched
- 1 lemon, juice of
- 10 cups spring greens mix