radish, thinly sliced
fennel, thinly sliced
arugula/rocket, rinsed and dried
extra-virgin olive oil
Caesar granita
poached shrimp (about 4 per serving)
avocado, sliced
When shopping for radish, look for small bunches as the little ones have less of a bite. To build the salad start with lining the plate sparsely with arugula then add fennel. Arrange avocado and radish slices followed by the poached shrimp. Add a splash of extra-virgin olive oil and season with sea salt and freshly ground pepper. Top with the granita and serve immediately.
The Culinary Chase’s Note: I used jumbo shrimp (21-25 per bag) but you can also go larger if you like. Enjoy!
- radish, thinly sliced
- fennel, thinly sliced
- arugula/rocket, rinsed and dried
- extra-virgin olive oil
- Caesar granita
- poached shrimp (about 4 per serving)
- avocado, sliced
- When shopping for radish, look for small bunches as the little ones have less of a bite. To build the salad start with lining the plate sparsely with arugula then add fennel. Arrange avocado and radish slices followed by the poached shrimp. Add a splash of extra-virgin olive oil and season with sea salt and freshly ground pepper. Top with the granita and serve immediately.
- The Culinary Chase’s Note: I used jumbo shrimp (21-25 per bag) but you can also go larger if you like. Enjoy!