Frisee Salad With Shrimp, Fennel and Mandarin Oranges
Published October 31, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup plus 2 tablespoons sherry wine vinegar
Salt and freshly ground pepper to taste
1 cup plus 3 tablespoons light olive oil
4 shallots, minced
1 pound shrimp, shelled, deveined and split lengthwise
2 fennel bulbs, trimmed
Juice of 1 lemon
2 heads frisee or curly endive, washed
5 mandarin oranges (or clementines or tangerines), peeled and sectioned, with pith and pits removed
Nutritional analysis per serving (10 servings)
11 grams carbs; 73 milligrams cholesterol; 313 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 3 grams fiber; 436 milligrams sodium; 11 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mason jar combine ⅓ cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
- Step 2
Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
- Step 3
Remove the shrimp to a bowl and toss with half of the dressing.
- Step 4
Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
- Step 5
Halve the fennel bulbs and cut into ¼-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.
Private Notes
Comments
A wonderful salad! I love the way the sliced shrimp curls when you sear it just to doneness. I added thinly sliced red onion and toasted sliced almonds. Since this was just for three of us, served with asparagus soup, I reduced the proportions and now have a nice jar of shallot vinaigrette for future salads.