In the heart of winter, when produce can be less exciting than summer, the key is to go for the heartier greens that still maximize crunch. Here you’ve got three winter all-stars: leafy escarole, bitter endive, and herbal fennel. Use a mandoline to shave the fennel into ultra-thin slices. If you don’t have one, it’s worth running your knife over a honing steel a couple times for a clean edge. Letting the shallot mellow and pickle slightly in the vinegar is a smart trick to use anytime you’re using raw onion or shallot. It takes some of the bite out and helps tame any potential onion breath.
8 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
2 tablespoons champagne vinegar or white vinegar
1 small shallot, finely chopped
¼ cup pitted Castelvetrano olives, coarsely chopped
2 tablespoons chopped fresh chives
1 teaspoon Dijon mustard
1 small head escarole (about 7 oz.), large leaves torn, small leaves left whole
1 head endive, leaves separated
1 medium fennel bulb, shaved (about 1½ ￼cups), fronds reserved
Sat fat 2.97g
How to Make It
Heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp, ½ teaspoon salt, and ¼ teaspoon pepper. Cook shrimp, stirring occasionally, until opaque and cooked through, 2 to 3 minutes. Transfer to a medium bowl; set aside.
Stir together vinegar and shallot in a medium bowl; let stand 10 minutes. Add olives, chives, mustard, and remaining 5 tablespoons oil, ½ teaspoon salt, and ¼￼ teaspoon pepper; whisk to combine.
Arrange escarole, endive, shaved fennel, and shrimp on a serving platter. Spoon dressing over top and garnish with fennel fronds.
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