Shrimp And Fennel Salad With Champagne Vinaigrette

• 1/4 cup canola oil
• 2 Tbsp. lemon juice
• 2 cloves garlic, minced
• 2 tsp. ground turmeric
• 1 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 1 1/4 lb. large shrimp, peeled and deveined
• 2 Tbsp. canola oil
• 1 recipe Champagne Vinaigrette
• 6 cups mache or Bibb lettuce, coarsely torn
• 4 cups sorrel or arugula, tough stems removed
• 1 medium fennel bulb, trimmed and very thinly sliced*

1. 1. For marinade, whisk together 1/4 cup canola oil, lemon juice, garlic, turmeric, salt, and cayenne pepper in a large bowl. Add the shrimp; toss to combine. Cover with plastic wrap and refrigerate for 1 to 4 hours. Drain, discarding marinade.
2. 2. In a large skillet heat 2 tablespoons oil over medium-high heat for 1 minute. Add shrimp; cook 2 to 3 minutes or until opaque. Use a slotted spoon to transfer shrimp to a medium bowl; set aside.
3. Set aside 3 tablespoons Champagne Vinaigrette. Add the mache and sorrel to remaining vinaigrette; toss to coat.
4. 3. Divide greens among individual plates or transfer to a large serving dish. Top with fennel and shrimp. Pass reserved vinaigrette. Makes 4 servings.
5. *TIP: To thinly slice the fennel bulb, use a vegetable peeler or a mandoline.
6. CHAMPAGNE VINAIGRETTE: In a very large bowl whisk 3 tablespoons champagne vinegar, 2 tablespoons lemon juice, 3 tablespoons snipped fresh chervil or basil, 2 finely chopped green onions, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Slowly add 1/4 cup canola oil, whisking constantly.
7. Per serving: 425 cal., 26 g total fat (2 g sat. fat), 215 mg chol., 977 mg sodium, 15 g carbo., 3 g dietary fiber, 34 g protein.

canola oil, lemon juice, garlic, ground turmeric, kosher salt, cayenne pepper, shrimp, canola oil, recipe champagne, mueche, sorrel, fennel bulb

Taken from www.epicurious.com/recipes/member/views/shrimp-and-fennel-salad-with-champagne-vinaigrette-1266962 (may not work)