||Frisee Salad with Shrimp and White Radish
Patrick Kennedy, Executive Chef, Boundary Oak CC
1/3 cup plus 2 Tbs balsamic vinegar
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1 cup plus 3 Tbs olive oil
4 shallots, minced
1 lb shrimp, shelled, deveined and split lengthwise
1 white radish (daikon)
1 head frisee
1 head red oak leaf
In a glass jar, combine balsamic vinegar, kosher salt, fresh ground pepper, olive oil, and shallots. Shake vigorously until dressing thickens. Set aside.
Season the shrimp with remaining salt & pepper. In a large skillet, heat 3 Tbs olive oil over medium-high heat until very hot. Add the shrimp and sauté, stirring constantly until cooked, about 2 to 3 minutes.
Transfer the shrimp to a bowl and toss with 1/2 the dressing.
Over medium heat, deglaze the pan with 2 Tbs of vinegar, scraping any solids from the bottom of the pan. Pour over shrimp, and cover bowl and set aside to marinate.
Cut the white radish into flat pieces and then julienne into 1/4" strips. Toss with the lemon juice in a large salad bowl. Combine the white radish, frisee, and remaining dressing. Toss the shrimp with its dressing. Garnish with oranges and red oak leaf.
Recommended Wine: Sauvignon Blanc
Yield: 4 Servings