Shrimp and Orange Salad with Roasted Broccolini
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- Prep Time20 mins
- Total Time20 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
With oven-roasted broccolini and fresh orange slices, this is colourful zesty salad is worth getting excited about.
Dressing
1/3 cup olive oil
1/3 cup white balsamic vinegar
4 tsp honey
1 tbsp Dijon mustard
1 tbsp orange zest, (optional)
1/2 tsp salt
Salad
2 oranges
250 g broccolini, thicker stems halved lengthwise
1 tbsp olive oil
1 large head radicchio, roughly torn, about 8 cups
1 454-g pkg large frozen cooked shrimp, thawed and peeled
1 pint cherry tomatoes, halved
Instructions
Position rack in top third of oven and preheat broiler.
Dressing: Whisk 1/3 cup oil with vinegar, honey, Dijon, orange zest and salt in a medium bowl. Season with pepper. Set aside.
Salad: Slice a small piece off top and bottom of each orange. Slice off and discard remaining peel, including white pith. Slice oranges into rounds.
Toss broccolini with 1 tbsp oil on a large baking sheet. Broil until broccolini starts to brown, 3 to 4 min.
Meanwhile, arrange radicchio, oranges, shrimp and tomatoes on a large platter. Top with roasted broccolini. Drizzle dressing overtop. Season with pepper.
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