After seeing a video of Asian shrimp being injected with some gross substance so that they’ll weigh more, I’ve turned to wild caught shrimp, both fresh and frozen. Happily, they’re more readily available and they taste much better.
If you wanted to drop the shrimp, this is still a great salad combination, inspired by a recipe from Laura Giannatempo’s A Ligurian Kitchen: Recipes and tales from the Italian Riviera. The original recipe has you grilling shrimp and indeed you should, if that’s handy. I gently pan sauteed shrimp in tons of garlic with olive oil and added them to the salad. If there were a grill going, I would have used that.
I will confess 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 vegetable section for a very reasonable price. I find thinly slicing it with my mandolin makes it perfect and mellow. Big hunks of raw fennel are weird. You can cut the onions with the mandolin as well, as long as you have it out. —Steve
- 1 pound of shrimp, cooked as you like (see note above)
- 1 teaspoon honey
- 2 teaspoons fresh lemon juice
- 1 tablespoon 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 (rocket), washed and dried
- 1 orange, peeled and cut into segments
- 1/2 small red onion, thinly sliced
- 1 cup cooked and drained Rancho Gordo Garbanzo beans or white beans, such as Alubia Blanca or Marcella
Serves 2 to 4
- Prepare the shrimp.
- To make the dressing, in a small bowl, whisk together the honey, lemon juice, orange juice, and olive oil. Season with salt and pepper.
- In a salad bowl, combine the arugula, orange segments, and onion. Add most of the dressing and toss well. Top with the garbanzos and shrimp, and drizzle with the remaining dressing. Serve.