Shrimp And Fennel Salad Recipe
Ingredients
| Red potatoes | 12 Small | |
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Scallions | 1/4 Cup (16 tbs), chopped | |
| Marjoram | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Black pepper salt | 1 To taste | |
| 1 pound cooked shrimp | ||
| 1 fennel bulb, cut into 1/4" slices | ||
| Tomato | 1 | |
| Baby spinach | 7 Cup (16 tbs), mixed | |
| Radicchio | 1 Cup (16 tbs) | |
Directions
Put the potatoes in a large saucepan and cover with water; bring to a boil.
Reduce the heat and simmer for 15 minutes, or until tender.
Drain and set aside.
In a large bowl, whisk together the vinegar and oil.
Add the scallions, marjoram and garlic; add salt and pepper to taste.
Reserve 1/4 cup of the dressing; set aside.
Add the potatoes, shrimp, fennel and tomatoes to the remaining dressing; toss gently to coat.
Cover and chill for 15 minutes.
Toss the reserved 1/4 cup dressing with the greens and radicchio.
Reduce the heat and simmer for 15 minutes, or until tender.
Drain and set aside.
In a large bowl, whisk together the vinegar and oil.
Add the scallions, marjoram and garlic; add salt and pepper to taste.
Reserve 1/4 cup of the dressing; set aside.
Add the potatoes, shrimp, fennel and tomatoes to the remaining dressing; toss gently to coat.
Cover and chill for 15 minutes.
Toss the reserved 1/4 cup dressing with the greens and radicchio.
Chef
