This is the perfect salad for a hot spring day that has you convinced that summer has finally arrived. This is a pretty loosy goosy salad that allows one to play with the measurements at will according to your likes. Maybe you like a salad comprised of mostly greens or like extra strawberries to sweeten up the heat of the shrimp. The cooling cucumber and the pear do a very good job of this already and to keep things from tasting too watery. I love the burst of flavor that comes from the toasted fennel.
Those of you who read my earlier post on Pomme Anna, know about my new acquired mandoline. Now one of those is not necessary for this recipe, but it sure makes a quick job of it. A hand cut salad does have a nice rustic homemade feel that can’t be duplicated any other way. In the end, you choose. I have to apologize in advance that I don’t have many photos, but it’s not like it’s a complicated recipe. It disappeared so quickly that most of the photos we’re blurry. True story. We actually had to make this twice to get photos and even then it didn’t last long. The measurements of this salad works for a starter salad for 4 or a main for 2-3. Double the measurements if you choose to make it as a main for 4.
Fennel Cucumber Salad with Paprika Crusted Shrimp
- 1 small fennel bulb
- half an English cucumber (more if you like)
- 1 pear cored
- 1 lemon
- 5 strawberries
- 3 cups spring greens (more if you like)
- 1/2 cup grated Grana Padano cheese (optional, but so yummy)
- 2 Tbsp Fresh chopped lemon thyme
Using a mandoline or a sharp knife finely slice the fennel and the pear. Peel and seed the cucumber . Finely slice the cucumber and put all 3 ingredients into a large bowl. Juice the lemon and pour it over the salad. Toss the salad until well coated. This will prevent the pears from browning.
- 2 Tbsp Olive oil
- 1 tsp dijon
- 1 Tbsp liquid honey
- 1 Tbsp cider vinegar salt and pepper
Mix all the above ingredients until combined. Before serving drizzle the dressing over the fennel pear salad. Toss well. Set aside.
- 24 shrimp or enough for 4 (depending on size)
- 1 tsp Smoked Spanish Paprika
- 2 tsp dijon mustard
- 2 tsp fennel seeds
- 2 Tbsp Olive Oil
Toss the shrimp with the paprika, mustard, fennel and olive oil. Heat a large frying pan over medium high heat. Add the shrimp to the pan, working in batches if necessary. Cook each side for 2 minutes or until they become opaque. Serve on the Fennel Cucumber Salad.
I’m sharing this with The Healthy Home Economist for Monday Mania. Check out great recipes, articles and book reviews.