Puntarelle chicory salad with orange braised shrimps, and sun-dried tomatoes

• 15 minutes to prepare • 5 minutes to cook • 10 minutes to chill • Serves 4

10 MINUTES

It's all about the light and fresh flavors for summer, and this shrimp and sun-dried tomatoes summer salad is no exception!
It’s so easy to put together, but you want to use high quality jumbo shrimp and crispy puntarelle chicory…that’s what sets it apart from just another salad!

And the rest is just sun-dried tomatoes and elements of the marinade. The mix of the orange and EVO oil gives it a fresh vibe, and the taste is soft, for picky eaters, too.
The salad is low-carb, high-protein and medium in effort…actually it’s quite possibly my easiest effortless salad…so no excuses!

 

Here's what you will need for the 4-serving recipe

300 g young puntarelle chicory salad
1 orange
400 g shrimps
100 g sun-dried tomatoes preserved in EVO oil
EVO oil
salt and pepper

1. Cut the puntarelle lengthwise into thin strips and put them into a bowl of cold water. Let sit for 1 hour so that they nicely curl up
2. Meanwhile, clean the shrimps
3. Prepare the orange marinade: in a bowl, mix the juice of half orange, 1 tablespoon of EVO oil, salt and pepper. Stir gently
4. Take the shrimps and immerse them in the marinade, mix well and let them cool in the refrigerator for 10 minutes
5. Drain puntarelle chicory and pat dry. Place them in a large bowl
6. Heat a pan and, when it is hot, braise shrimps on it. It will take a couple of minutes for each side
7. Drain sun-dried tomatoes from the oil in which they are preserved. Cut them into pieces, and add them to the salad bowl, too
8. Finally, toss with EVO oil, a pinch of salt and freshly ground pepper. Stir to mix and serve!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.