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.
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.
This recipe is part of the Sea's Bounty collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.