Frisee Salad With Shrimp Fennel Mandarin Oranges Recipes

Steps:

• Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
• Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Steps:

• In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
• Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
• Remove the shrimp to a bowl and toss with half of the dressing.
• Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
• Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

Steps:

• Zest and juice 1 orange; reserve. Cut the peel and white pith from the remaining orange. Slice the orange into half-moons and put into a bowl. Add the fennel, 4 teaspoons olive oil, vinegar, and 1 teaspoon salt; toss to coat and set aside.
• Toss the shrimp with the remaining 1 tablespoon olive oil; sprinkle with salt. Sear the shrimp in a hot skillet for 45 seconds, then flip. Add 2 tablespoons orange juice, 1 teaspoon orange zest, and butter; cook until the shrimp is opaque in the center, 1 to 2 minutes.
• Serve the fennel salad with the shrimp.

Steps:

• Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
• Toast almonds and sesame seeds in frying pan.
• Chop salad into bite-size pieces.
• Slice onion into thin rings.
• Cut avocado into 1/2 inch cubes.
• Sprinkle lemon juice on avocado if not serving immediately.
• Combine all salad ingredients including drained oranges and shrimp.
• Toss, dress and serve.

Steps:

• Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
• Meanwhile, toss together greens and fennel in a salad bowl.
• Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

Steps:

• 1. Toss all ingredients except for sliced red onions.
• 2. Mix all ingredients for poppy seed dressing in blender. Then pour amount you would like on salad and toss again. This poppy seed recipe makes enough for when I triple the recipe to make for church.
• 3. Put slices of red onion on top for garnish.

Steps:

• In a jar combine 1/3 cup vinegar with a pinch of S&P, 1 cup of the olive oil, and shallots, and shake vigorously until dressing thickens. Set aside. Season shrimp with s&p and saute in the remaining oil, stirring constantly, about 2-3 miniutes to cook thoroughly. Remove shrimp to a voiwl and toss with half the dressing. Deglaze pan over medium heat with remaining 2 T vinegar, scraping bottom of pan. Pour over the shrimp, cover bowl with plastic and set aside. Halve the fennel bulbs and cut into 1/4" slices. Toss with the lemon juice. In large bowl, combine the frisee, orange sections and remaining dressing. Mix in the shrimp and serve immediately.