After seeing a video of Asian shrimp being injected with a coarse substance to make them weigh more, I turned my attention to wild-caught shrimp, both fresh and frozen. Luckily, they’re more readily available and taste a lot better.
If you wanted to skip the shrimp, this is still a great salad combo inspired by a Laura Giannatempo recipe A Ligurian cuisine: recipes and stories from the Italian Riviera. The original recipe calls for you to grill shrimp, and you should if that’s convenient. I gently pan the shrimp in tons of garlic with olive oil and add them to the salad. If there was a grill I would have used it.
I’ll admit that the idea of fennel never appeals to me, but the reality of it is almost always great. Trader Joe’s often has it in the produce section at a very reasonable price. I find slicing it thin with my mandolin makes it perfect and soft. Big chunks of raw fennel are weird. You can also use the mandolin to chop the onions while you have them out. —Steve
Ingredients
- 1 pound shrimp, cooked to taste (see note above)
- 1 teaspoon of honey
- 2 teaspoons fresh lemon juice
- 1 tablespoon of orange juice
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 1 small fennel bulb, thinly sliced with a mandolin
- 4 cups baby arugula (arugula), washed and dried
- 1 orange, peeled and cut into segments
- 1/2 small red onion, thinly sliced
- 1 cup cooked and drained Rancho Gordo chickpeas or white beans such as Alubia Blanca or Marcella
For 2 to 4 people
- Prepare shrimp.
- For the dressing, whisk together the honey, lemon juice, orange juice, and olive oil in a small bowl. Season with salt and pepper.
- Mix the arugula, orange fillets and onion in a salad bowl. Add most of the dressing and mix well. Scatter the chickpeas and shrimp on top and drizzle with the remaining dressing. Surcharge.