Shrimp, Arugula, and Chicory Salad
By Yankee Magazine|May 08 2003|
Ingredients
1/4 cup olive oil
1 tablespoon minced garlic
1 finely chopped onion
1/4 cup chopped scallions, including the green part
1/2 to 3/4 pound cooked, shelled, and deveined shrimp
3 tablespoons chopped sweet marjoram or parsley
1 tablespoon chopped cilantro (optional)
3 tablespoons freshly squeezed lemon juice
2 tablespoons rice vinegar
1/2 cup arugula leaves
1 bunch chicory, washed, stemmed, and dried
Instructions
Heat the olive oil in a large skillet and saute the garlic, onion, and scallions over medium heat for about 3 minutes, stirring constantly. Add the shrimp and saute another 2 minutes. Stir in the sweet marjoram and cilantro (if using). Remove from heat and add the lemon juice and vinegar. Taste, and correct the seasonings if necessary.
Notes
Variation: Add 1/2 cup ham, cut into 1/4-inch matchstick-size pieces, along with the garlic. Or substitute chicken breast, sliced into 1/3-inch-thick pieces, for the shrimp and cook for 3 minutes.
