Shrimp And Fennel Salad With Champagne Vinaigrette

Name: Shrimp And Fennel Salad With Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 2 Tbsp. lemon juice; 2 cloves garlic, minced; 2 tsp. ground turmeric; 1 tsp. kosher salt; 1/4 tsp. cayenne pepper; 1 1/4 lb. large shrimp, peeled and deveined; 2 Tbsp. canola oil; 1 recipe Champagne Vinaigrette; 6 cups mache or Bibb lettuce, coarsely torn; 4 cups sorrel or arugula, tough stems removed; 1 medium fennel bulb, trimmed and very thinly sliced*

Servings: persons

1/4 cup canola oil
2 Tbsp. lemon juice
2 cloves garlic, minced
2 tsp. ground turmeric
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1 1/4 lb. large shrimp, peeled and deveined
2 Tbsp. canola oil
1 recipe Champagne Vinaigrette
6 cups mache or Bibb lettuce, coarsely torn
4 cups sorrel or arugula, tough stems removed
1 medium fennel bulb, trimmed and very thinly sliced*

1
1. For marinade, whisk together 1/4 cup canola oil, lemon juice, garlic, turmeric, salt, and cayenne pepper in a large bowl. Add the shrimp; toss to combine. Cover with plastic wrap and refrigerate for 1 to 4 hours. Drain, discarding marinade.
2
2. In a large skillet heat 2 tablespoons oil over medium-high heat for 1 minute. Add shrimp; cook 2 to 3 minutes or until opaque. Use a slotted spoon to transfer shrimp to a medium bowl; set aside.
3
Set aside 3 tablespoons Champagne Vinaigrette. Add the mache and sorrel to remaining vinaigrette; toss to coat.
4
3. Divide greens among individual plates or transfer to a large serving dish. Top with fennel and shrimp. Pass reserved vinaigrette. Makes 4 servings.
5
*TIP: To thinly slice the fennel bulb, use a vegetable peeler or a mandoline.
6
CHAMPAGNE VINAIGRETTE: In a very large bowl whisk 3 tablespoons champagne vinegar, 2 tablespoons lemon juice, 3 tablespoons snipped fresh chervil or basil, 2 finely chopped green onions, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Slowly add 1/4 cup canola oil, whisking constantly.
7
Per serving: 425 cal., 26 g total fat (2 g sat. fat), 215 mg chol., 977 mg sodium, 15 g carbo., 3 g dietary fiber, 34 g protein.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup canola oil, 2 Tbsp. lemon juice, 2 cloves garlic, minced, 2 tsp. ground turmeric, and more.

Yes, Shrimp And Fennel Salad With Champagne Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!