Name: Shrimp & Fennel Salad
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 blood oranges, zested, peeled, seeded, and supremed, juices reserved; ½ cup fresh flat-leaf parsley leaves; Kosher salt and freshly ground black pepper, to taste; 1 large bulb fennel (about 1 lb.), trimmed and thinly sliced, fronds reserved to garnish; 8 oz. large shrimp, peeled and deveined, tails on (about 24); ¼ cup extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This classic Sicilian salad takes advantage of the citrus that flourishes on many parts of the island. Blood oranges bring sweetness and a dramatic color to the plate, and their zest adds a welcome tartness to the mix of shrimp and fennel.

Ingredients

1 large bulb fennel (about 1 lb.), trimmed and thinly sliced, fronds reserved to garnish
¼ cup extra-virgin olive oil

Method

Soak fennel in cold water for 10 minutes; drain and set aside. Heat 2 tbsp. oil in a 12″ skillet. Add shrimp, season with salt and pepper, and cook, turning once, until evenly pink and cooked through, 3 minutes. Cool slightly, then toss with fennel, remaining oil, the blood orange zest, segments, and juice, the parsley, salt, and pepper. Garnish with reserved fennel fronds.

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