I make this salad often because it’s quick, inexpensive and goes with everything: I serve it as an appetizer, as a side dish, or I eat it as a main course.
Arugula, slightly bitter, goes well with shrimp and fennel refreshes the palate. I always add a few shavings of Grana Padano or Parmigiano Reggiano like raspadura.
These days I also add pink peppercorns, which I’m even sprinkling on Nutella now. If I prepare it as a main course I can accompany it with savory sauces such as RAITA or tzatziki, and it can also be a dish to add to a savory buffet for events or family parties.
I started a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
QUICK SHRIMP, ARUGULA AND FENNEL SALAD
On the blog you’ll already find many tasty and appealing salad recipes for every season such as:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Winter
Ingredients – QUICK SHRIMP, ARUGULA AND FENNEL SALAD
- 1 fennel bulb
- 20 shrimps (approximately, could also be 30 haha)
- 1 bunch arugula
- 1 oz Grana Padano (in shavings, or Parmigiano, or RASPADURA)
- to taste extra virgin olive oil
- 1 wedge lemon (juice only)
- to taste salt
- to taste black pepper
- to taste pink peppercorns (whole)
Tools – QUICK SHRIMP, ARUGULA AND FENNEL SALAD
#AD
- Mandoline slicer
- Cutting boards
- Bowls
- Spoons
For the preparation of QUICK SHRIMP, ARUGULA AND FENNEL SALAD
First I clean the shrimp, removing the shell and digestive tract, and rinse them very well under running water.
I cook the crustaceans in boiling water for 2 minutes; as soon as they change color they are ready to be drained and cooled in a colander.
I slice the fennel thinly with a mandoline or with a very sharp knife after removing the tougher outer layers and washing it well.
In a bowl I place the sliced fennel, the cooked and cooled shrimp, a handful of arugula washed, dried and roughly torn with my hands.
I also add the cheese shavings — raspadura is my optimal choice.
I mix well and prepare the dressing by combining EVO oil, lemon juice, salt, pepper and if you want an extra touch, a few pink peppercorns.
All that’s left is to dress the quick shrimp, arugula and fennel salad with Grana Padano with this dressing and … ENJOY!
AnnalisaCOBB SALAD read → https://blog.giallozafferano.it/asilannablu/ricetta-insalata-di-cobb-cobb-salade/
GONZAGA COLD SALAD read → https://blog.giallozafferano.it/asilannablu/insalata-fredda-dei-gonzaga/
Annalisa says…
If you don’t like fennel, we can prepare this fresh and simple salad by using celery slices instead.
