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Shrimp, Arugula, and Chicory Salad

Shrimp, Arugula, and Chicory Salad
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  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1 finely chopped onion
  • 1/4 cup chopped scallions, including the green part
  • 1/2 to 3/4 pound cooked, shelled, and deveined shrimp
  • 3 tablespoons chopped sweet marjoram or parsley
  • 1 tablespoon chopped cilantro (optional)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons rice vinegar
  • 1/2 cup arugula leaves
  • 1 bunch chicory, washed, stemmed, and dried


Heat the olive oil in a large skillet and saute the garlic, onion, and scallions over medium heat for about 3 minutes, stirring constantly. Add the shrimp and saute another 2 minutes. Stir in the sweet marjoram and cilantro (if using). Remove from heat and add the lemon juice and vinegar. Taste, and correct the seasonings if necessary.

Additional Notes:

Variation: Add 1/2 cup ham, cut into 1/4-inch matchstick-size pieces, along with the garlic. Or substitute chicken breast, sliced into 1/3-inch-thick pieces, for the shrimp and cook for 3 minutes.
Updated Thursday, May 8th, 2003

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