- Place lettuce leaves, endive spears, onion rings and orange slices on four serving plates.
- Arrange shrimp attractively on top and sprinkle with toasted pistachios. Season with salt and pepper to taste.
- Blend oil, balsamic vinegar and orange juice in a small bowl.
- Drizzle onto salads. Enjoy!
Tip: For a meal salad, add one Boston lettuce, one endive and 250 mL(1 cup) shrimp to ingredients.
CHEF’S SECRET
Add a bit of honey or maple syrup to the dressing for a refined sweetness that pairs perfectly with the acidity of the blood oranges.
- Add some avocado slices or feta cheese for added richness and a creamy texture.
- Sprinkle the salad with a few fresh cilantro or mint leaves for a burst of freshness.
- Experiment with different citrus fruits by substituting the blood oranges for pink grapefruit or mandarins.
- When preparing the shrimp, quickly sautéing them with garlic and chili adds an additional level of flavour and brings out their natural sweetness.
The Shrimp and Blood Orange Salad is a true celebration of fresh, vibrant flavours. This aesthetically pleasing salad combines delicately cooked shrimp with tart, slightly sweet flavour blood oranges for a striking contrast. Crunchy Boston lettuce and endives provide the perfect base for this blend, while roasted pistachios add a touch of crunchy richness. Each bite is a mix of textures and flavours, enhanced with a balsamic vinegar and sunflower oil vinaigrette, which elegantly ties all the components together. This salad’s bright colours make it not only a delight for the taste buds but also a feast for the eyes.