Salad with Anchovy Dressing and Shrimp
⏳ Time
25 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
This wonderful salad is made with puntarelle — a slightly bitter salad green, where only the crunchy stems are eaten. It's not easy to find outside of Italy, so use a mix of celery and chicory instead — they provide a similar texture and flavor. In Rome, this salad is served with giant shrimp. Tiger shrimp are a good alternative.
Ingredients
- Anchovy fillet - 2 pieces
- Celery salt - 7.1 oz
- Shrimp - 16 pieces
- Chicory - 3.5 oz
- Lemon - ½ piece
- Olive Oil - 4 tablespoons
- Garlic - 2 cloves
- Champagne Vinegar - ½ teaspoon
Step by Step guide
Step 1
Make the anchovy dressing: place the anchovies, garlic, and vinegar in a blender. Blend into a paste, then start adding olive oil (about 3 tablespoons) until you achieve the desired sauce consistency.
Step 2
Shrimp can be cooked with or without the shell. If you want to serve them peeled, clean them before cooking. Heat olive oil in a skillet, add the shrimp, and sauté for 3 minutes on each side until pink.
Step 3
Finely chop the celery and chicory leaves.
Step 4
Place a mound of salad on each plate. Drizzle with the dressing. Divide the shrimp among the plates, squeeze lemon juice over, and serve immediately.
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