Shrimp and Orange Salad
June 25
This salad comes from Liguria, the west coast of Italy where they eat a lot of seafood. I learned to make it on my first cooking trip there.
Serves 2.
Ingredients: Mix together
A handful of red leaf lettuce
¼ head radicchio
A handful of spinach leaves
8 oz. raw shrimp, peeled and deveined
2 oranges
1/2 cup sweet corn
1/2 cup pomegranate seeds
1 ½ oz. shaved pecorino cheese
1 bay leaf
2 lemon slices
1 Tablespoon lemon juice
6 tablespoons olive oil
Splash of balsamic vinegar
salt and pepper to taste
Preparation:
Peel 1 orange with a sharp knife, removing all seed, rind, and pith. Separate the slices and cut into thirds. (For two people you may not use the whole orange)
Cut the red leaf lettuce, radicchio, and spinach leaves into thin strips. (Julienne) and divide on 2 plates.
Boil the shrimp in lightly salted water with 2 slices of lemon and bay leaf for about 2 minutes. Strain and add to dressing.
Pour dressing (shrimp included) over sliced salad greens. Divide on the 2 plates the orange pieces, the corn, the pomegranate seeds, and top with the Pecorino shavings.
Sprinkle with a dash of balsamic vinegar
Dressing:
Use second orange to squeeze out 3 tablespoons of orange juice. Add to a small bowl. Add 1 tablespoon lemon juice. Salt and pepper to taste. Beat well. Add 6 tablespoons of olive oil a little at time to thicken sauce.
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