Salads and Dressings

Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing

Recipe courtesy of Amy Sherman of Cooking with Amy


For the Meyer lemon vinaigrette:

  • 1 Tbl kosher salt
  • 1 tsp honey
  • 1 clove garlic, pressed through a garlic press
  • 1/3 cup freshly squeezed Meyer lemon juice
  • Zest of one Meyer lemon
  • 1/3 cup extra virgin olive oil

For the Shrimp:

  • 28 small shrimp (51-60/lb size), about 8 ounces
  • 1/2 tsp kosher salt
  • Fresh ground pepper
  • 2 tsp extra virgin olive oil

For the Salad:

  • 2-1/2 ounces arugula (1/2 of a 5 ounce bag)
  • 2 medium Belgian endive, sliced crosswise into strips
  • 1 avocado


  1. Preheat oven to 400 degrees.
  2. Make the vinaigrette by whisking together the salt, honey, garlic, lemon juice, lemon peel, and olive oil.
  3. Peel and de-vein shrimp. In a small bowl toss shrimp with salt, a couple grinds of pepper and olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes, or until pink and cooked through.
  4. Toss the salad with about a 1/4 cup of the vinaigrette. Divide salad greens onto four salad plates. Scoop out bits of avocado using a teaspoon and place with shrimp on top of the salad.