Shrimp, Arugula and Frisee Salad with Pesto Dressing

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Shrimp, Arugula and Frisee Salad with Pesto Dressing
  • 6Servings

Ingredients

  • 1 thinly sliced lemon
  • 2 1/4 teaspoons salt, plus more for seasoning
  • 1 pound extra-large peeled and deveined shrimp
  • 2 cups fresh basil leaves
  • 12 walnuts
  • Grated peel of 1 lemon
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon finely chopped shallot
  • 5 cups baby arugula (about 6 ounces)
  • 3 cups torn frisee (about 1 head)
  • Pepper, for seasoning

Preparation

Fill a large pot one-third of the way full with water and add 1 thinly sliced lemon and 1 1/2 teaspoons salt; bring to a simmer. Add 1 pound extra-large peeled and deveined shrimp and cook until opaque, about 3 minutes; drain. Using a food processor, pulse 2 cups fresh basil leaves, 12 walnuts, the grated peel of 1 lemon and 3/4 teaspoon salt until finely chopped. With the machine on, gradually add 1/2 cup extra-virgin olive oil. Transfer to a salad bowl, along with 1 teaspoon finely chopped shallot. Add 5 cups baby arugula (about 6 ounces) and 3 cups torn frisee (about 1 head) and toss; season with salt and pepper. Top with the shrimp.