Beet & Shrimp Winter Salad

Name: Beet & Shrimp Winter Salad
Yield: 1
Ingredients: 1/8 tsp salt; 2 c lightly packed arugula; 1 c lightly packed watercres; 1 c cooked beet wedge; 4 kg cooked, peeled shrimp , tails left on if desired; fennel frond for garnish; 2 Tbsp extra-virgin olive oil; 1 Tbsp red- or white-wine vinegar; 1/4 tsp ground pepper; 1/2 c zucchini ribbon; 1/2 c thinly sliced fennel; 1/2 c cooked barley; 1/2 tsp dijon mustard; 1/2 tsp minced shallot

0 mins

Total time

1

Serving

14

Ingredients

Enable cook mode

Ingredients

¹⁄₈

tspsalt

clightly packed arugula

clightly packed watercres

ccooked beet wedge

kgcooked, peeled shrimp , tails left on if desired

fennel frond for garnish

Tbspextra-virgin olive oil

Tbspred- or white-wine vinegar

¹⁄₄

tspground pepper

¹⁄₂

czucchini ribbon

¹⁄₂

cthinly sliced fennel

¹⁄₂

ccooked barley

¹⁄₂

tspdijon mustard

¹⁄₂

tspminced shallot

Directions

Step 1

Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.

Step 2

Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.

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