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A base for a beautiful winter salad. Brown shrimp, chicory and blood orange.

I found this recipe by Rosie Maclean in delicious magazine. I use it as a starting point for a seafood + winter leaves combination. If I can I like to combine the beautiful colours and shapes of Castlefranco, Treviso and pink raddichio but the recipe works just as well with white and red endive. Also I sub crayfish or prawns in for the brown shrimp which is not everyone’s cup of tea.

Whichever combo you choose it makes a really nice light and fresh starter.

Nb if you aren’t sure of the best way to segment an orange its pretty easy to find how-to videos online.


 Ingredients

  • 2 blood oranges
  • 4 chicory heads, ideally a mix of white and red, bases trimmed and leaves separated
  • 3 tbsp extra-virgin olive oil
  • 140g brown shrimp (fresh rather than potted) cooked crayfish, or prawns
  • 1 small echalion (banana) shallot, finely sliced
  • 15g tarragon, leaves picked

For the dressing

  • 100g crème fraîche
  • ½ tsp dijon mustard
  • Juice ½ lemon



Method

  1. Make the dressing by whisking all the ingredients together with a pinch of salt and pepper. The crème fraîche should loosen to a drizzling consistency, but if yours is still a bit thick, add a tiny splash of water.
  2. Finely zest half a blood orange, then carefully segment both oranges. 
  3. Toss the chicory leaves with the zest, olive oil and some salt and pepper in one bowl. Mix the brown shrimp, shallot and tarragon in another.
  4. To assemble, arrange the leaves on a large platter, then nestle the blood orange segments among them. Drizzle over a little of the dressing,then scatter over the brown shrimp mixture. Drizzle with the remaining dressing and serve


Serves 4

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