Name: Salad of Shrimp, Arrowhead, and Mandarins
Yield: Serves 4 as a first course, 2 as a main course
Ingredients: 2 tablespoons very thin sliced small scallion (green onion) tops; 2 tablespoons minced inner celery stalk; 1 medium head frisée or 2 medium Belgian endives.; ¾ pound cooked, shelled, and deveined medium shrimp; 3 Clementines (or other small seedless mandarins); 2 tablespoons mild vegetable oil, such as grapeseed or canola; ¾ pound arrowhead; 2 tablespoons champagne vinegar or rice vinegar; 1 to 2 tablespoons grated ginger, as needed; ½ teaspoon kosher salt; 2 tablespoons whole-milk yogurt; 1 tablespoon honey

Preparation info

Serves
4
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Peachy pink, ivory, and clear orange illustrate the flavor tone of this dish, which is light and gentle with a bright edge. The sweetness of the mandarin, honey, and shrimp is balanced by the bitterness of arrowhead, citrus rind, and frisée or endive—all enveloped in a creamy dressing sharpened by the zing of ginger juice. Clementine is a particularly tender small type of seedless mandarin, but others (including those confusingly called tangerines) are all fine. Use any of these or small bl