Shrimp And Fennel Salad With Champagne Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Shrimp And Fennel Salad With Champagne Vinaigrette

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