Arugula Salad with Grilled Shrimp, Asparagus and Fennel

balsamic olive oil Salads shrimp simple

This salad is my version of one of Bonnie Stern's recipes, from  "The Best of HeartSmart Cooking".

We like it as a lunch or light dinner.

Makes 6 servings

2 plump cloves garlic

*1 bunch basil

*1/4 c LG Extra Virgin Olive Oil (Look for one in the more med-robust section. Ask if there is one with notes of fennel)

*If you make this out of Basil season, use our Basil infused Olive Oil as a delicious alternative.

2 tiny pinches of good quality sea salt

1 lb (500g) wild shrimp butterflied ( I use frozen Argentina if large fresh wild are not available)

1 large bulb fennel  trimmed and cut in wedges

1 bunch asparagus, trimmed

2 tbsp LG Traditional Balsamic

1 tbsp lemon juice or LG Sicilian White Balsamic Vinegar

1/4 tsp fresh cracked pepper

4 cups arugula, trimmed

1. In a food processor, combine garlic, basil and 1 tsp salt and puree. Add oil amd puree again. Combine 2 tbsp 'basil oil' with shrimp, reserving remaining for dressing.

2. Grill shrimp, fennel and asparagus until browned and just cooked through, about 4 minutes in total. (do in batches on small bbq)

3. To prepare dressing, whisk together vinegar, lemon juice, reserved basil oil, remaining 1 tsp salt and pepper. (This dressing is also good on rice, pasta, potato salads or as a sauce on lamb or chicken.)

4. Toss shrimp, fennel and asparagus with dressing. Taste and adjust seasonings if necessary. Serve salad on a bed of arugula.


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