Shrimp & Salmon Salad
WHAT YOU'LL NEED
Citrus Dressing
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Orange Juice
2 Tablespoons Fresh Blood Orange Juice
½ tsp Salt
5 Tablespoons Extra-Virgin Olive Oil
Freshly Ground Black Pepper
Shrimp
2 Tablespoons Extra-Virgin Olive Oil
16 Large Shrimp
¼ Cup Citrus Dressing
Salt and Freshly Ground Black Pepper
Crostini
4 slices Focaccia
4 oz Ricotta Cheese
4 Chives, chopped
Extra-Virgin Olive Oil, for drizzling
Pickled Fennel:
1/3 Cup Sugar
2 Cups Water
1 Cup White Wine
1 Cup Champagne Vinegar
1 Bay Leaf
1 tsp Salt
1 Tablespoon Fennel Seeds
1 Tablespoon Mustard Seeds
2 sprigs Thyme
¼ sprig Rosemary
2 Garlic Cloves
2 Fennel Bulbs, stems and fronds removed, cored, and cut into 8 equal pieces
Juice and Peel of 1 Orange
Salad
8 oz Arugula
½ Cup Pickled Fennel
20 Heirloom Cherry Tomatoes, halved
8 Scallions, sliced
½ Cup Citrus Dressing
6 oz Smoked Salmon
1 Hass Avocado, sliced
Salt and Freshly Ground Black Pepper
LET'S GET COOKING
Citrus Dressing
Combine juices, salt, and pepper in a bowl. Slowly pour in the olive oil, whisking until emulsified.
Shrimp
Rinse shrimp under cold water and pat dry. Toss in ¼ cup of the citrus dressing.
Lower the heat under the pan to medium and pour in 1 tablespoon oil.
Remove shrimp from marinade and season with salt and pepper; cook for 2 minutes on each side. Remove to a paper towel to drain.
Crostini
Toast the focaccia on both sides, spread with a layer of ricotta, and top with chopped chives and a drizzle of olive oil.
Pickled Fennel
In a medium pot, bring all ingredients to a boil except for the fennel. Allow to boil for 2 minutes, then add fennel and cook until just barely knife-tender, 12-15 minutes.
While still hot, remove fennel to an 8-ounce Mason jar and fill jar with cooking liquid. Reserve in refrigerator until ready to serve.
PLATE TO INSTAGRAM PERFECTION
In a large bowl, combine arugula, fennel, tomatoes, scallions, salt, and pepper. Toss with the remaining ½ cup of dressing and place on a platter. Top with the salmon; arrange the avocado and shrimp around the plate.
Serve with focaccia crostini.