Warm Shrimp Salad with Shallot Dressing
Winter salads shine when there’s something warm in the mix. Here, hot cast-iron shrimp land on crisp radicchio and endive, with a tangy shallot dressing spooned over while everything is still steamy. The greens stay fresh, the shrimp stay juicy, and the whole thing eats warm, sharp, and satisfying. Finished with crunchy almonds, this is a salad you’ll genuinely look forward to when it’s cold out.
Servings: Four
INGREDIENTS
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons olive oil
1 medium shallot, finely minced
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons lemon juice
1/4 cup dry white wine OR 1/4 cup water
1 teaspoon lemon zest
1/4 cup flat leaf parsley, finely chopped
3 cups radicchio, thinly sliced
3 cups endive, sliced lengthwise
1/3 cup Marcona almonds, roughly chopped
PREPARATION
Build dressing: Heat a large cast iron skillet over medium heat. Add 3 tablespoons olive oil, then add shallot and cook until soft and translucent, about 1 minute.
Whisk dressing: Add Dijon mustard, honey, lemon juice, lemon zest, and either white wine or water. Simmer until loose, glossy, and lightly reduced, 2 to 3 minutes. Transfer dressing to a heatproof bowl and set aside.
Sear shrimp: Return skillet to medium-high heat until hot, about 2 minutes. Add shrimp in a single layer and cook until opaque and lightly browned, about 2 minutes per side. If pan looks dry, add a small drizzle of olive oil as needed.
Finish shrimp: Remove shrimp from heat and toss with chopped parsley.
Plate: Arrange radicchio and endive on a platter or individual plates, spoon shrimp over greens, drizzle with warm shallot dressing, and finish with Marcona almonds.
