Shrimp and Roasted Vegetable Salad with Red Pepper and Orange Vinaigrette

Name: Shrimp and Roasted Vegetable Salad with Red Pepper and Orange Vinaigrette
Ingredients: Kosher or sea salt and fresh ground pepper; Kosher or sea salt and fresh ground pepper; ⅓ cup extra-virgin olive oil; Kosher or sea salt and fresh ground pepper; ¼ cup reduced orange juice or orange juice concentrate; ¼ cup reduced orange juice or orange juice concentrate; 4 tablespoons white balsamic or rice vinegar; 2 teaspoons finely grated orange zest; 2 teaspoons finely chopped shallots; 4 tablespoons white balsamic or rice vinegar; 2 teaspoons chopped fresh thyme; 1 medium red bell pepper, charred, skin scraped off with a knife, and finely diced; ¼ teaspoon coriander seeds, crushed; Olive oil for coating the vegetables; Olive oil for coating the vegetables; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; ¼ teaspoon crushed celery seeds; 3 cups very finely shredded green cabbage; ¼ cup chopped fresh parsley; ½ cup loosely packed fresh basil leaves, finely chopped; 2 tablespoons minced green onion, both white and green parts; 1 tablespoon minced garlic; 2 teaspoons Kosher or sea salt; 2 teaspoons Kosher or sea salt; ½ teaspoon freshly ground pepper; ¼ teaspoon red pepper flakes; ⅓ cup dry white wine

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The recipe may seem long, but actually it’s very easy and almost all of it can be made ahead of time. The sautéing of the cabbage is the only thing that needs to be done last minute. This is a wonderful main-dish salad for any time of the year, but it reminds me of fall and winter when root vegetables are in abundance. I’m cooking the shrimp in the shell to maximize the flavor and also keep the shrimp moist.

Ingredients

Fish course
Pescatarian
Winter

Ingredients

Method