Wednesday, 16 March 2016

Shrimp, fennel and orange salad

I ate this salad the first time in a famous restaurant many years ago; this is a fresh salad or, as I prefer to serve it, a very colourful appetiser I usually serve with the drinks while waiting for dinner or for a happy hour. In this case cut the ingredients a little bit smaller and serve in spoons or small bowls.
More than quantities, here I suggest proportions!


2 oranges peeled, all zest and pips removed
2 tbl spoons of orange juice
2 fennel bulbs, finely sliced (reserve the feathery fronds)
300 grs. of cold boiled shrimps
4 tbsp extra virgin olive oil
2 spoons orange juice
Salt and freshly ground black pepper

1.   Wash well the oranges. Cut off the skin (orange and white part) with very sharp knife and cut out the segments from between the membranes, discarding the pips and any pith still attached. Cut the oranges into pieces and place them a bowl.

2.   Wash and dry the fennel. Discard the hardest parts and slice the vegetable very finely and make small pieces. Add to the bowl with the boiled shrimps - whole or cut into pieces. Season with salt and pepper. Mix in the olive oil and orange juice, leave to marinate for 1 or 2 minutes and before serving.


TIPYou can prepare it in advance, just seasoning with the oil. Add salt and orange juice to taste before serving. Decorate with the green feathery leaves from the fennel.

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