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Tossed Salad with Shrimp and Fennel
- 1/3 cup sherry vinegar
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/3 cup extra-virgin olive oil, plus 1 teaspoon, divided
- 2/3 cup vegetable broth
- 4 shallots, finely chopped
- 1 pound shrimp, peeled and deveined
- 2 fennel bulbs, trimmed and thinly sliced, then blanched
- 1 lemon, juice of
- 10 cups spring greens mix
Mix together vinegar, 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
Add 1/3 cup of the oil, broth and shallots.
Mix vigorously, then set dressing aside.
Season shrimp with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a large skillet over medium heat, heat remaining 1 teaspoon oil until very hot but not smoking.
Add shrimp and cook, stirring constantly, until cooked through and opaque, 2 to 3 minutes.
Transfer shrimp to a bowl and toss with half of the reserved dressing.
Toss fennel with lemon juice in a large bowl, then combine with spring salad mix and remaining dressing.
Add shrimp with its dressing and toss salad gently once more.
Transfer to bowls and serve immediately.
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- 1/3 cup sherry vinegar
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/3 cup extra-virgin olive oil, plus 1 teaspoon, divided
- 2/3 cup vegetable broth
- 4 shallots, finely chopped
- 1 pound shrimp, peeled and deveined
- 2 fennel bulbs, trimmed and thinly sliced, then blanched
- 1 lemon, juice of
- 10 cups spring greens mix