Tri-Color Salad with Hazelnuts & Sauteed Shrimp

tri-color salad hazelnuts sauteed shrimp
  • 4Servings


  • 1 large shallot, grated into paste
  • 2 tablespoons aged balsaminc vinegar
  • 2 teaspoons acacia honey
  • About 1/2 tsp. ground fennel seed or fennel pollen
  • Salt and pepper
  • 1/4- 1/3 cup EVOO
  • 1 small head radicchio, torn or coarsely chopped
  • 1 endive, sliced
  • 1 heart of romaine, chopped, or 5 to 6 cups coarsely chopped escarole
  • 3/4 cup coarsely chopped toasted hazelnuts
  • 7 - 8 leaves fresh sage, chopped
  • 2 tablespoons olive oil
  • 24 jumbo shrimp, deveined, tail on
  • 1 lemon, thinly sliced
  • 4 cloves garlic, chopped
  • 1 small red chile pepper, such as jalapeno or Fresno, finely chopped or thinly sliced, or 1 tsp. crushed red pepper
  • 1 teaspoon whole fennel seed
  • 1/2 cup dry vermouth or dry white wine


In a large bowl, combine the grated shallot with the vinegar, honey and ground fennel; season with salt and pepper. Whisk in the EVOO; adjust the seasoning. Toss with the radicchio, endive, romaine, nuts and sage; season.

In a large skillet, heat the olive oil, two turns of the pan, over medium-high. When the oil starts to smoke, add the shrimp and lemon and cook until the shrimp are pink at the edges and almost opaque in the center, 4 to 5 minutes. Add the garlic, chile and fennel seed and toss until the shrimp are cooked through, 1 to 2 minutes. Add the vermouth; cook until sauce reduces slightly.

Divide the salad among shallow dishes. Top each serving with 6 shrimp.