Frisee Salad With Shrimp, Fennel and Mandarin Oranges

My new favorite item in our Produce Department is the Satsuma Mandarin. Not only is it easy to peel, but the rewards underneath its shell are sweet and divine. I want to use Satsumas with everything. It would only seem right to post a recipe that highlights their delicious taste. Taken from the New York Times Recipe page is this interesting concoction. With minimal prep, this salad combines both shrimp, fennel and satsuma mandarins.


  • 1/3 cup plus 2 tablespoons sherry wine vinegar
  • Salt and freshly ground pepper to taste
  • 1 cup plus 3 tablespoons light olive oil
  • 4 shallots, minced
  • 1 pound shrimp, shelled, deveined and split lengthwise
  • 2 fennel bulbs, trimmed
  • Juice of 1 lemon
  • 2 heads frisee or curly endive, washed
  • 5 Satsuma mandarin oranges, peeled and sectioned, with pith and pits removed


In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
Remove the shrimp to a bowl and toss with half of the dressing.
Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

Yeilds 10

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