Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

Avocado, Fennel & Grapefruit Salad with Grilled Shrimp
Photo by Scott Phillips

Ingredients

  • 3⁄4 tsp. kosher salt
  • 1 large head Boston lettuce, washed and torn into large bite-size pieces (about 3 cups)
  • 1 Tbs. fresh lime juice; more as needed
  • 1 cup mâche sprigs
  • 1 large shallot, finely diced (about 1⁄4 cup)
  • 1 medium-size ripe Hass avocado
  • 1⁄4 tsp. freshly ground black pepper
  • + 7 more ingredients
    • 1⁄2 cup loosely packed fresh cilantro leaves
    • 1⁄2 cup extra-virgin olive oil
    • 1 ruby red grapefruit
    • 1⁄2 small bulb fresh fennel, cored and very thinly sliced or shaved on a mandoline (about 1 cup)
    • 3⁄4 lb. jumbo shrimp (21 to 25 per lb.),peeled and deveined
    • 3 oz. feta, crumbled (about 1⁄2 cup); optional
    • 1⁄2 tsp. fennel seeds, lightly chopped

Slice the ends off the grapefruit to expose the flesh. Set the grapefruit on one of its cut ends and slice off the skin in wide strips (try to remove all the bitter white pith). Working over a medium bowl, cut the segments free from the membranes, letting each segment fall into the bowl as you go...

View full recipe at Fine Cooking

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