Shrimp, Blood Orange and Fennel Salad Recipe

blood-orange-salad-with-fennel-shrimp

Fennel is such a fun looking vegetable that I’m always interested in finding new ways to use it.  Fortunately I have The Flavor Bible to help me decide what ingredients to use in creating new fennel recipes.  If I had to choose just one cookbook, that would be it.  There are no recipes, but pretty much any flavor or ingredient you can think of is listed with every other flavor that goes well with it.  By going through the listing for fennel, and thinking of what ingredients I had on hand, I was able to create a refreshing spring salad without having to go out and buy anything!

We have our first exchange student staying with us, and I think this salad is the first food he ate in America.  There was a bit of a mix up about his flight.  The paperwork we got from the school had a typo saying he came in at 6:30am on Friday.  Then when we called we found out that flight was actually coming in at 6:30pm.

Relieved that we got to sleep in, I worked on organizing the freezer, fridge and cupboards Friday while Eric went in to work.  At 3pm we got a frantic phone call from the school saying that our student took a different flight and had been at the airport for 8 hours!  I had put this salad together for Eric and I for lunch, so tossed it in two plastic containers (one for Eric one for the student who might be starving!) and jumped in the car when Eric pulled up.

Eric-and-Yu-Yang

When we arrived, Yu Yang (pronounced You Yan) was patiently waiting outside the baggage claim area.  We apologized profusely and I asked if he was hungry to which he politely said no.  Five minutes later, wondering if he may not have understood, I handed him the salad and fork and a pack of crackers and said “Food for you.”

His eyes lit up and he said “Oh thank you!”  It was at that moment that I realized he had probably never used a fork before.  He confirmed this that night when I gave him chopsticks to eat dinner with and he was shocked we would have some.  He said lunch was his first time using a fork.

fennel

Yu Yang is one of the most polite young men I have ever known.  Saturday he helped Eric do dishes while I was out having coffee with a friend.  Yesterday he asked to come to the store with me.  I had so much fun walking through the produce section telling him how to say the names of different fruits and vegetables.  He is very curious and loves to learn.  Since I love to teach, we make a good team.

He also insists on carrying the basket and grocery bags for me and, though he had never ridden in a car before Friday, has picked up on Eric’s habit of opening my door for me.

Basically, we really love him and feel like he is already a part of our family.  We are SO happy to have him staying with us.

Now, for the salad.

I was excited to use blood oranges in this recipe.  I had bought a few at the grocery store because they were on sale and just so pretty!  Although I prefer the taste of tangerines, the color of the blood orange juice is so striking with the pale fennel, and the slight bitterness of the blood orange does a great job of mellowing out the licorice flavor of the raw fennel.

easy-winter-salad

Citrus, shrimp, olive oil and apple cider vinegar were all listed as good pairings for fennel.  That made it easy to create the salad.  I decided to keep it simple with just the fennel, shrimp and blood oranges and a very basic apple cider vinegar dressing.

I considered using lettuce in the salad, but with so many little lettuce seedlings ready to go in my garden, I just couldn’t stand running out to buy some.  I decided that forgoing lettuce was the more responsible choice, and actually don’t think I would add it, even if it was in season!

salad-dressing-leftovers

If you serve this, you may want to show the people eating it what fennel is before you chop it up.  Eric thought the bulb was a flavorless onion.  Yu Yang thought the fronds were grass!  I showed him the stalks when we got home and it seemed to make more sense to him then.

If you’re not sure when fennel or other produce is in season, check out my post on Eating in Season.

blood-orange-fennel-shrimp-salad-recipe

 

Shrimp, Blood Orange and Fennel Salad

serves 4

Ingredients

  • 1
    fennel
  • 3
    blood oranges
  • 3 TBS
    apple cider vinegar
  • 2 TBS
    olive oil
  • 1/2 tsp
    sugar
  • to taste
    salt and fresh ground pepper
  • 20-24
    medium shrimp, cooked and shelled
  • 6
    sprigs of fresh thyme

Cooking Directions

  1. Cut the stem end off of the bottom of the fennel bulb. Slice the bulb into thin bite size pieces and place in a bowl. Reserve the fennel stalks.
  2. Segment the oranges, or peel them and slice into half circles. Add the sliced oranges to the bowl.
  3. In a small bowl, whisk together vinegar, olive oil, sugar and salt and pepper to taste.
  4. Add shrimp and the leaves of the thyme to the fennel and oranges.
  5. Pour the dressing over the salad and toss gently. Divide between four plates.
  6. Remove fronds from the fennel stalks and use to garnish salads.

 

 

Approximate cost/serving: This is a slightly expensive salad if you get your fennel at the grocery store, it’s $2.50-$3 for me.  I’m planning to start growing my own.  It cost about $4.80 to make this salad so $1.20 per serving.

Vegetarian/Gluten Free:  If you eat seafood you’re okay, the salad is naturally gluten free.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission. This helps us to cover some of the costs for this site. Thank you so much for your support!

Tags: , , , , , , , , , , , , , , ,

8 Responses to “Shrimp, Blood Orange and Fennel Salad Recipe”

  1. Heather
    March 21, 2011 at 2:33 pm #

    SO cool to hear about the exchange student! Soon you’ll have two so we’ll need another post ;) I can’t wait to keep hearing stories and maybe meet him at Easter?

    • diana
      March 22, 2011 at 1:07 pm #

      Yes! They’re family so we’ll be bringing them to Easter :)

  2. Katerina
    March 21, 2011 at 10:07 pm #

    What a lovely post. It is hard for me to even imagine being so displaced and in 24 experiencing so many new things. What fun to witness it all.

    • diana
      March 22, 2011 at 1:07 pm #

      It really is fun, it’s like teaching a child with the comprehension of the adult. You get the passion and excitement for learning, yet they’re mature and very intelligent.

  3. vietfoodrecipes
    March 22, 2011 at 8:09 am #

    don’t you need to take the orange skin off? I would taste bitter in the salad, I would think?

    • diana
      March 22, 2011 at 1:06 pm #

      Yes when you segment an orange you do remove the peel and the pith. I left some of the pith on because it holds the segments together so nicely for the photo. With the sweetness of the shrimp and fennel, I didn’t notice the pith causing any bitterness.

  4. Damaris @Kitchen Corners
    March 23, 2011 at 10:33 pm #

    My 18 year old cousin is living with us from Brazil. I love having a teenager around. I’m sure you will too. Your salad sounded so good.

  5. sara
    March 28, 2011 at 1:58 pm #

    Mmmm, delicious! This looks so yummy – love the combination of flavors.

Leave a Reply