Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

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

Ingredients

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

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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