Name: Winter Greens Salad with Shrimp, Citrus and Fennel
Ingredients: 2 oz lemon juice from 1 or 2 lemons plus red wine vinegar to make up the difference to 2 oz; 6 oz good quality extra virgin olive oil; 1 tsp kosher salt; 1 big grind/pinch pepper; 1 shallot minced; Arugula – small bunch, cleaned and long stems removed; 1 bulb fennel – shaved on a mandoline or thinly cut with a sharp knife; 1 small head of radicchio or a purple Belgium endive – crosscut into thin strips; 2 Cara-cara or blood oranges or 1 pink grapefruit – top and bottom removed and skin shaved off using a knife, then cut into thin layers; 12 cooked cocktail-sized shrimp; 2 tbsp shelled pistachios – roughly chopped; ¼ – ½ cup pomegranate seeds

Description

Winter greens salad with shrimp, citrus, and fennel tossed in lemon vinaigrette with pistachios and pomegranate. Bright, fresh, and perfect for winter.

Ingredients

Scale

For the dressing:

2 oz lemon juice from 1 or 2 lemons plus red wine vinegar to make up the difference to 2 oz
6 oz good quality extra virgin olive oil
1 tsp kosher salt
1 big grind/pinch pepper
1 shallot minced

For the salad:

Arugula – small bunch, cleaned and long stems removed
1 bulb fennel – shaved on a mandoline or thinly cut with a sharp knife
1 small head of radicchio or a purple Belgium endive – crosscut into thin strips
2 Cara-cara or blood oranges or 1 pink grapefruit – top and bottom removed and skin shaved off using a knife, then cut into thin layers
12 cooked cocktail-sized shrimp
2 tbsp shelled pistachios – roughly chopped
¼ – ½ cup pomegranate seeds

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Instructions

Make the dressing:

Add all the ingredients in a ball jar with a leakproof lid. Seal tight and vigorously shake until mixed.
Alternatively, add the ingredients to a large glass measuring cup then vigorously mix using a small whisk.
Keep any leftover dressing in the fridge for another night. Remove from the fridge 30 minutes before use.

Prepare the salad:

Setup a serving plate (or individual serving plates)
Setup a mixing bowl – you will coat the individual layers of the salad with dressing
Vigorously shake or re-whisk the dressing. Taste again for salt and pepper and adjust as you like.
Individually add each salad components (expect for the pistachios and pomegranate seeds) to the mixing bowl with 1-2 tbsps of the salad dressing being sure to include shallots. Arrange on the plate as you like.
Sprinkle the remaining pistachios and pomegranate seeds on top of the dressing.
Serve immediately.

Nutrition

Serving Size: 2