Frisee Shrimp Salad


This salad has summertime written all over it. Light enough for a warm evening but yet still packed with protein and nutritious vegetables.

I had just picked up some fresh frisee lettuce from my local CSA farm and was anxious to set about using it. Frisee lettuce has great flavor and the amazing look it adds to dishes makes it so satisfying to work with.


Dressing -
1/3 cup red wine vinegar
1 cup olive oil
2 shallots, minced, about 1/2 cup
pinch of salt and pepper
Place dressing ingredients into a mason jar and shake vigorously until it becomes thick. Set aside.

1 pound shrimp, shelled, deveined, and cut lengthwise
2 fennel bulbs, halved and sliced thin
Juice of one lemon
2 Tbsp red wine vinegar
3 Tbsp olive oil
2 heads of frisee lettuce, torn to bite size of your choice
3 mandarin oranges (or clementine or tangerine), peeled, sectioned, and cut to bite size, reserving a few whole wedges for garnish

Add about 3 tablespoons of olive oil to a large pan and heat to medium high. Season the shrimp with salt and pepper, add to pan. Stirring constantly, saute for about 2-3 minutes until cooked through, then remove shrimp and set aside in a bowl. Add half of the dressing to the shrimp and toss to saturate. Deglaze the pan with the remaining 2 tablespoons of red vinegar, stirring to scrape the bottom. Pour this over the shrimp, cover and set aside.

Toss the fennel with the lemon juice.

In a large bowl combine the fennel, frisee, and mandarin oranges with the rest of the dressing. Mix in the shrimp with its dressing and top with a few reserved wedges of mandarin orange. Beautiful!!

These flavors are so good together. I hope you enjoy adding this to your summertime menu as much as I have! This was adapted from a recipe by Sara Rimer - thank you so much! Enjoy!