| |
|
| |
Recipes
Shrimp and Roasted Fennel Salad
(Print Recipe) (E-mail Recipe)
Light and refreshing for summer, this salad gives a nice licorice taste to simple shrimp. Delicious as a side dish when not using shrimp.
Serves 4-6
Ingredients:
1 bulb fennel
2 Tbsp Olive & Well Meyer Lemon olive oil for drizzling
1 Lb fresh shrimp (peeled and deveined)
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp rice vinegar
2 Tbsp reduced fat mayonnaise
1 cup celery, diced
1 Tbsp fresh tarragon leaves
¼ tsp sea salt
1 oz. blue cheese
Preheat oven to 350° F. Cut the stems from the fennel leaving the bulb. Slice in half and cut the tough core out. Slice in half again leaving four quarters. Put in a shallow roasting pan and spray lightly with olive oil. Place the roasting pan in preheated oven and roast for 45 minutes. Remove and cool. After the fennel is cool cut into very thin slices. Heat a grill or sauté pan over medium high heat. Spray lightly with olive oil and add shrimp in 1/2 pound batches. Sear on each side for about 4 – 5 minutes and remove to a plate. After they have cooled slice in half lengthwise. Combine lemon juice, olive oil, honey, rice vinegar and reduced-fat mayonnaise in a bowl and whisk until well blended. Toss together the sliced fennel, shrimp, dressing, celery, salt, pepper and tarragon. Chill thoroughly. Serve on cups made with two leaves of Boston lettuce placed in the bottom of a bowl. Top each serving with 1/4 ounce of blue cheese.
|
|
|
|
