Ingredients
- 2 small fennel bulbs, thinly sliced
- 1 small leek, white and tender green part only, thinly sliced
- 3 garlic cloves
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- Finely grated zest and juice of 1 medium orange
- 1 cup dry white wine
- 3 cups water
- Kosher salt
- 1 1/2 pounds large shrimp, shelled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- Piment d'Espelette (see Note)
- 1 1/2 cups finely diced cantaloupe (1/2 pound)
- 1 1/2 cups finely diced honeydew (1/2 pound)
- 1 head of frisee, tender inner leaves only, chopped
- 1 tablespoon chopped tarragon
Description
To Make The Dressing For This Pretty Salad, Daniel Humm Takes The Zesty Poaching Liquid For Shrimp -- Flavored With Coriander Seeds, Garlic, Peppercorns, And Orange Zest -- And Reduces It. The Salad Is Wonderful As Both A First Course Or A Light Main Cour
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