For the Sunday lunch – Arugula, Shrimp, fennel and chick pea salad
Per il pranzo della domenica – Insalata di gamberi, rucola, finocchio e ceci
Happy Valentine’s day to everyone! Joyeuse St. Valentin!
Valentine’s day is not only the celebration of love but also of friendship, so I think everyone is concerned. It seems like the celebration goes back to antiquity in Greece where February was the month of love and fertility and when Zeus got married to Hera. Also during Roman times, this time of year, took place a celebration honoring Lupercus who was the God protector of fields and herds and February 14 was celebrated love and fertility. So we are perpetuating a very ancient celebration.
This Valentine’s day it’s muggy and grey and all you want to do is stay inside. After looking at what is going on on the the East Coast and the snow storms, I am thankful to have an overcast sky, and not be burried under the snow. I used to have really terrible cabin fever when I lived in Boston and I am afraid I cannot handle extreme weather.
On Sunday morning, Valentine’s day or not, I like to get my croissants and pains au chocolat, it just happens occasionally but when it does, it’s a treat. So when you have that type of breakfast, lunches are usually on the light side.
I somehow love the combination and texture of this salad, the sweetness of chickpeas and fennel, the crunchiness of the shrimps and the bitterness of arugula are blending harmoniously together…just like a happy couple. Valentine’s day for me is all about harmony, balance, and of course….love.
Ingredients for 2
- 1.5 cup arugula
- 12 large shrimps, peeled, deveined, and cut in half
- 150 g cooked chick peas
- 1/2 large fennel bulb, shaved
- 2 tbs red onions, finely chopped
- 2 tbs extra virgin olive oil
- 1/2 garlic crushed
- orange champagne vinegar
- salt and pepper
For the salad, mix arugula, fennel, chick peas, red onion together. Saute shrimps in a little olive oil, add salt and pepper and let them cool.
For the vinaigrette, combine oil, vinegar, garlic, salt and pepper. Mix well.
Add shrimps to the salad, add dressing and toss well. Grind some fresh black pepper and serve.
This entry was posted by silvia on February 14, 2010 at 11:36 am, and is filed under Fish/Seafood, Salads. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Some kind of salad niçoise
- Shrimp and spinach bastilla
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- Celery root purée, braised fennel and scallop with mango vinegar glaze
- A different kind of bourride – Bourride of monkfish, clams and shrimps
- Grilled octopus, fennel and fava bean saute, roasted pepper salsa, mixed herb salsa
- Edamame and mung bean fettucine with cabbage, peas and shrimps
- Arugula salad with beets, blood orange and walnuts, citrus vinaigrette
- Molokhia with shrimps, Cairo style
- Raw and crunchy – Golden beet salad, hearts of palm and edamame with poached egg, cilantro raspberry vinaigrette
That looks lovely, nice combination fennel and shrimp. Happy V day to you too.
Looks like a really light dish. I wonder where I can find organe champagne vinegar?
oh my goodness, this salad has so many of my favorite ingredients! very lovely. happy valentine’s day!
C’est un bon choix de repas pour la St-Valentin. J’aime bien les couleurs.
Beautiful and simple recipe. I love it.
I can eat arugula all day long. Such a bright, happy salad! Hope you enjoyed a happy Valentine’s Day!
I love how you harmoniously blended the flavors for Valentine’s Day, very smart! And of course, shrimps = love to me!
I’m with my special someone this last Valentines. I wish that I have serve this one on our dinner.
Does anyone have the recipe for chicken salad with? I’m looking for the recipe for chicken salad that has peas and potatoes…i had this at a baby shower on some tostadas and it was really good. does anyone have this recipe. thanx