Name: Salad of Salicornia, Shrimp, Apple, and Belgian Endive
Yield: Serves 4 as a first course, 2 as a luncheon main dish
Ingredients: 2 cups water; 14 teaspoon pepper; ¼ cup olive oil; 1 crisp, sweet medium apple; About 3 tablespoons lemon juice; ¾ pound small shrimp in the shell (about 30 shrimp), rinsed; 4 to 5 ounces salicornia; ½ teaspoon fennel seeds; 2 small Belgian endives; 3 tablespoons sliced chives; 14 cup tightly packed parsley leaves

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A sprightly toss of pink shrimp, bitter Belgian endive crescents, and sweet apple slivers is accented with briny salicornia “twiglets.” The bright green vinaigrette adds lemony and herbal notes. Plan to chill the components for an hour or more.

Ingredients

2 cups water
½ teaspoon fennel seeds
4 to 5 ounces</

Method

Combine water and fennel seeds in medium skillet. Cover and simmer while you trim salicornia: As needed, remove rootlets and any dark bases from salicornia. Cut plants into 1½-inch sections.
Add salicornia to water and bring to a boil over high heat, stirring. Lift out with skimmer (do not drain skillet). Refresh in cold water, drain, and pat dry. Refrigerate.<

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Salad of Salicornia, Shrimp, Apple, and Belgian Endive

Ingredients

Method

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