Friday, July 13, 2012

Seared Shrimp with Piment d'Espelette and Orange & Fennel Salad

4-6 Shrimps
4 fennel bulbs
4 oranges
extra virgin olive oil, preferably strong
Mesclun salad mix
Piment d'espelette

  • Sear the shrimp in a pan for 1 min, tossing with salt and piment d'espelette. 
  • Cut the oranges into segments, save some juice. Cut the fennel into thin slices, use a mandolin slicer if you have it. 
  • Prepare the vinaigrette by using 1 cup of the orange juice, three tablespoons of olive oil, a pinch of salt and a pinch of pepper. Whisk well and pour over the sliced fennel and mesclun salad mix. 
  • Toss well then mix with the orange segments. 
  • Finish with shrimp over the salad.
  • Serve immediately.
Note: If fennel slices are a bit hard, they can be blanched in lightly salted boiling water. Run them under cold water to stop the cooking.

Made in the Market Class with Chef Constance and her students. 

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