Fermented Fennel and Pickled Shrimp Salad
This salad brings together the vibrant flavors of pickled shrimp and fermented fennel, offering a delightful crunch and tang that makes it a perfect dish for any occasion. Pair this with a simple citrus vinaigrette for a refreshing and healthy meal. The fermentation process enhances the fennel's natural sweetness and adds depth to the salad.
Ingredients
- 1 large fennel bulb, thinly sliced
- 1 tablespoon kosher salt
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon lemon juice
- 2 cups mixed salad greens
- 1/4 cup fresh dill, chopped
- 1/4 cup pickled red onions
Method
- In a medium bowl, combine the fennel slices with kosher salt. Let sit for 10 minutes to draw out moisture.
- Rinse the fennel under cold water to remove excess salt. Place in a clean jar with water and apple cider vinegar.
- Seal the jar and leave at room temperature for 24 hours to ferment. After fermentation, refrigerate until needed.
- In a large skillet, heat olive oil over medium-high heat. Add shrimp and season with flaky sea salt and black pepper.
- Cook shrimp for 3-4 minutes on each side until pink and cooked through. Remove from heat and drizzle with lemon juice.
- In a large bowl, combine mixed salad greens, fresh dill, pickled red onions, fermented fennel, and cooked shrimp.
- Gently toss to combine and serve immediately.