1 bulb fresh fennel
1 Tbl. olive oil
1/4 cup white wine
2 Tbl. olive oil
32 uncooked medium shrimp, peeled, deveined, head and tail removed
3 cloves garlic, minced
salt and pepper
1/4 cup white wine
1 Tbl. dijon mustard
2 Tbl. lemon juice
1/4 cup extra virgin olive oil
1 lb. spring mix baby greens
Minced fennel top
Cut the tops off the fennel and reserve for other uses. Slice the bulb in half
lengthwise and then slice each half into paper thin pieces.
In a large skillet heat 1 Tbl. olive oil over medium-low heat. Sauté
the fennel for about 5 minutes, until semi-soft. Turn up the heat, add 1/4 cup
white wine, simmer briefly, then transfer to a mixing bowl.
In the same skillet, heat another 2 Tbl. olive oil over medium-high heat. Add
the shrimp and garlic, sprinkle with salt and pepper and toss shrimp around
in pan.
Shrimp will start turning pink. Keep stirring to prevent sticking, and when
completely pink and firm, add 1/4 cup white wine. Simmer briefly and transfer
to bowl with fennel.
In a small bowl mix the mustard, lemon juice and olive oil and pour over shrimp
and fennel mixture. Let cool to room temperature. Refrigerate if not serving
immediately, but bring back to room temperature before proceeding with salad
set up.
Lay out 4 salad plates. Divide salad greens onto plates. Arrange shrimp and fennel salad evenly on top of greens, drizzling the dressing over all the greens to coat. Garnish with a little minced fennel top.
Serves 4
Recipe by Jane O'Riordan, Domaine de la Terre Rouge