Saturday, July 1, 2017

Shrimp, Fennel and Radish Salad

Shrimp, Fennel and Radish Salad
The fourth is just days away and if your anything like me your still wondering where in the world summer has gone. Weather-wise we are a little behind on the coast, it’s been a very wet year. Since we live in a small town that takes it’s independence day very serious, we are excited about the upcoming celebrations. I have talked about our impressive town parade here before. There are many group performances and the streets are lined with wall to wall people. And as for the event attractions; well they are a little wacky for sure, but it’s all in the name of good family low tech fun. (see below for a few pics of last year's parade). After the parade if there is any pie left we will hit the Woman’s club pie social which is where I had a slice of the best berry pie a few years back that I still think about. What do you have planned?

Yachat's Trail Crew

The Jellyfish
Anyway, this Shrimp, Fennel and Radish Salad recipe I’m sharing today is great for entertaining. Best served as an appetizer or as a main salad. Jumbo shrimp was roasted in the oven, (I followed Ina’s recipe here), then garden radishes and fresh fennel was sliced as thin as possible and served with a light vinaigrette of mayo, lemon, dill, mustard and olive oil and served on a wedge of romaine lettuce. Light and delicious!

Shrimp, Fennel and Radish Salad, the Ingredients
This recipe has been adapted from Christopher Kimball's Milk Street Magazine.

Yield: 10 to 12

Shrimp, Fennel and Radish Salad

INGREDIENTS:


  • 1 pound large shrimp, roasted (see Ina's recipe above) cut into 1/2 inch pieces
  • 1/3 cup mayonnaise
  • 1 tablespoon olive oil
  • 1/4 cup chopped dill
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • 1 small bunch radish, cleaned and sliced thinly
  • 1 medium head fennel, cleaned and sliced thinly
  • 1 head bib, butter or romaine lettuce

INSTRUCTIONS:


  1. Whisk together mayo, olive oil, dill, Dijon and lemon juice, taste add salt and pepper to taste.
  2. Combine cut-up shrimp, radish and fennel slices, then desired amount of dressing into bowl.
  3. Arrange lettuce on serving platter. Scoop the salad unto the lettuce of your choice, I used romaine. Serve and enjoy!
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

35 comments:

  1. I don't think I"d stop at serving this as an appetizer. It would make a lovely, delicious light summer meal! Yum!!!

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    1. Thanks Chris, we enjoyed this combo very much.

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  2. This looks wonderful Cheri. Have a great holiday. D

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  3. Healthy and very delicious! The view behind the jelly fish group is stunning!

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  4. Your salad looks like a spectacular precursor to pie at the Women's Social. Happy 4th Cheri!

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  5. This sounds like the perfect 4th of July salad. Have a great Independence Day.

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  6. What a beautiful salad. I'm a big fan of fennel. Pinning this one. Enjoy all of those holiday celebrations.

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    1. Thanks Lea Ann, this town really knows how to celebrate the 4th;)

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  7. Hi Cheri, that's a healthy and very inviting salad. The combination look good. Thanks fro sharing. The jelly fish 'umbrella' look cute, nice pictures.

    Have a nice day, regards.
    Amelia

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    1. Thanks Amelia, the jellyfish were in the parade again this year, so creative.

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  8. Wow Cheri - this salad has me mesmerized! Your presentation is gorgeous. I have to give this a try before the summer gets away. Have a wonderful 4th of July!

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    1. Thanks Tricia, the time certainly has been flying by, trying to slow things down here on my end so we have time to enjoy.

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  9. This sounds so perfect for summer, what a lovely idea. As I can't eat prawns, do you think it would work with salmon?

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    1. Hi Caroline, yes I do, the dill, lemon and mayo is a match made in heaven with the salmon, will try that myself. Have a great week.

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  10. Mark saw the notification for this recipe when it came in on my phone (I was driving) - and he said. "MySavorySpoon just came in. You need to make this salad!" So, I have been giving my marching orders and I guess we will be making this salad soon! :)

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    1. Oh, and happy 4th! Your parade looks wondering - the Falgstaff one (we are here for the weekend) should be good, too!

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    2. Hi David, oh I bet the Flagstaff parade was a hoot, love small town parades they are the best. Haven't been to Flag for a few years now, love that town so many great place to hike and eat. Hope you had a great 4th.

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  11. Oh my, that looks good, Cheri! Love the jellyfish parade :) Summer is flying by way too quickly and it's been very rainy here as well. Then throw in a computer crash and lots of frustration here. I'm so behind in visiting my blog buddies not to mention my own blog :( Your gorgeous salad would make me very happy tonight :)

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    1. Hi Susan, so sorry about your computer woes, has to be frustrating. Yes, it has really has been a crazy summer weather wise, so much rain, but my green leafy veggies sure seem to love it.

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  12. Your salad looks delicious, roasting the shrimp was a great idea. I made a similar salad were I cooked the shrimp and they didn't have a lot of flavor. Our cove turns into a war zone on the 4th, everyone is shooting off illegal fireworks .

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    1. Same here Gerlinde, fireworks are illegial on the beaches but that doesn't slow anyone down, makes me so mad, can't imagine what all that noise and debrie does to the wildlife. Roasting the shrimp with the shell on seems to give them more flavor, take care!

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  13. Sounds like a very healthy, refreshing and tasty salad. Loving your beautiful photos, Cheri. :)

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  14. I like your crunchy salad bites! Perfect for a sunny seaside picnic :)

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    1. Where is the summer going is right! It's crazy. It's been a very wet summer here also, but not so wet that we need jellyfish umbrella's. Not yet anyway!
      We've been eating a lot more shrimp lately, so we'll have to try this. Still struggling with not over cooking them, so I am going to check out your link to Ina's oven method.

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    2. Hi Kris, my husband is usually the one that cooks all of our fish because I always over cook them too, but roasting them with the shell on was real easy and the shell gives so much flavor.

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  15. Shrimp and fennel is a wonderful combo! The flavors play so well together. This looks like a terrific salad -- and so summery. Thanks!

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    1. Thanks John, I am finding that fennel is great with fish.

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  16. Boy, does this combination sound amazing! Perfect lunch or dinner on a hot summer day. Hope you had a great 4th!

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    1. Thanks Liz, we did have a great 4th, can't beleive how fast these summer days are slipping by.

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  17. I'm not a fennel lover, but it looks like that could be left out. What a great way to use radishes--which I've gotten in abundance from my CSA!

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