Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.
Cooking tools:
- Garlic press
- Microplane
- Citrus press
- Oven
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Baking sheet
- Aluminum foil
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 1 Tbl kosher salt
- 1 tsp honey
- 1 clove garlic, pressed through a garlic press
- 1/3 cup freshly squeezed Meyer lemon juice
- Zest of one Meyer lemon
- 1/3 cup California Olive Ranch extra virgin olive oil
- 28 small shrimp (51-60/lb size), about 8 ounces
- 1/2 tsp kosher salt
- Fresh ground pepper
- 2 tsp California Olive Ranch extra virgin olive oil
- 2-1/2 ounces arugula (1/2 of a 5 ounce bag)
- 2 medium Belgian endive, sliced crosswise into strips
- 1 avocado
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