The majority of shrimp sold in grocery stores are farmed shrimp imported from Asia. Sidestripe shrimp are a cold-water species whose habitat goes from northern Oregon up to the Bering Sea in Alaska. A sustainable choice, they are prized for their distinctive sweet flavour, which is highlighted nicely in this salad.
2 Tbsp (30 mL) granulated cane sugar
2 Tbsp (30 mL) apple cider vinegar
1/4 tsp (1 mL) coriander seeds
1 large Granny Smith apple
1 large fennel bulb, divided
1/2 lemon, sliced into rounds
1 bay leaf
3/4 tsp (4 mL) sea salt, divided
6 cups (1.5 L) water
1 lb (450 g) sidestripe shrimp, or other sustainable shrimp, peeled and deveined
1/2 Tbsp (7 mL) Dijon mustard
1/2 Tbsp (7 mL) apple cider vinegar or unseasoned rice wine vinegar
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) clover honey
2 Tbsp (30 mL) grapeseed oil or avocado oil
1 Tbsp (15 mL) extra-virgin olive oil
4 cups (1 L) mixed baby greens and sprouts
3 radishes, trimmed and thinly sliced into rounds
Savoury Granola (make ahead; see recipe here), for garnish
To make pickled apple, in medium bowl, whisk together sugar, vinegar, and coriander seeds until sugar has dissolved.
Peel, core, and finely dice apple before adding to vinegar mixture. Transfer to airtight container and refrigerate, stirring occasionally, for 2 hours.
Meanwhile, finely slice one half of fennel bulb and add to saucepan along with lemon slices, bay leaf, 1/2 tsp (2 mL) salt, peppercorns, and water. Bring to a boil over medium-high heat. Remove from heat, add shrimp, and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using slotted spoon, remove shrimp and drain well. Peel, leaving tails intact. Transfer shrimp to airtight container and chill in refrigerator until ready to assemble salad.
To make salad dressing, in medium bowl, whisk together mustard, vinegar, lemon juice, honey, and remaining salt. Gradually whisk in oils. Dressing should be emulsified.
When ready to serve salad, toss shrimp with 1 Tbsp (15 mL) dressing. Finely slice remaining fennel into paper-thin slices and place in large bowl along with greens, sprouts, and radish rounds. Toss with about 2 Tbsp (30 mL) dressing and divide among serving plates. Top with shrimp, drained pickled apples, and a sprinkle of Savoury Granola. Drizzle each salad with some remaining dressing and serve.