Ingredients
1/4 cup canola oil
2 Tbsp. lemon juice
2 cloves garlic, minced
2 tsp. ground turmeric
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1 1/4 lb. large shrimp, peeled and deveined
2 Tbsp. canola oil
1 recipe Champagne Vinaigrette
6 cups mâche or Bibb lettuce, coarsely torn
4 cups sorrel or arugula, tough stems removed
1 medium fennel bulb, trimmed and very thinly sliced*
Preparation
For marinade, whisk together 1/4 cup canola oil, lemon juice, garlic, turmeric, salt, and cayenne pepper in a large bowl. Add the shrimp; toss to combine. Cover with plastic wrap and refrigerate for 1 to 4 hours. Drain, discarding marinade.
In a large skillet heat 2 tablespoons oil over medium-high heat for 1 minute. Add shrimp; cook 2 to 3 minutes or until opaque. Use a slotted spoon to transfer shrimp to a medium bowl; set aside.
Set aside 3 tablespoons Champagne Vinaigrette. Add the mâche and sorrel to remaining vinaigrette; toss to coat.
- Divide greens among individual plates or transfer to a large serving dish. Top with fennel and shrimp. Pass reserved vinaigrette. Makes 4 servings.
*TIP: To thinly slice the fennel bulb, use a vegetable peeler or a mandoline.
CHAMPAGNE VINAIGRETTE: In a very large bowl whisk 3 tablespoons champagne vinegar, 2 tablespoons lemon juice, 3 tablespoons snipped fresh chervil or basil, 2 finely chopped green onions, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Slowly add 1/4 cup canola oil, whisking constantly.
Per serving: 425 cal., 26 g total fat (2 g sat. fat), 215 mg chol., 977 mg sodium, 15 g carbo., 3 g dietary fiber, 34 g protein.
