Beet & Shrimp Winter Salad

Ingredients

Salad

• 2 cups lightly packed arugula
• 1 cup lightly packed watercress
• 1 cup cooked beet wedges
• ½ cup zucchini ribbons (see Tip)
• ½ cup thinly sliced fennel
• ½ cup cooked barley
• 4 ounces cooked, peeled shrimp (see Tip), tails left on if desired

• Fennel fronds for garnish

Vinaigrette

• 2 tablespoons extra-virgin olive oil
• ​1 tablespoon red- or white-wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon minced shallot
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt

Method

1. Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
2. Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.

• To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.
• Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.

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