Brown shrimp, chicory and blood orange salad

Portion size: Serves 6
Prep time 15 min
Difficulty: easy

Gluten-free

Rosie Mackean

Chef and food writer

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Bitter, crisp chicory leaves are draped in a creamy dressing, spiked with blood orange and their zest, with the briny sweetness of brown shrimp in this starter recipe from Rosie Mackean. Serve with crusty bread.

For the main event, dish up Rosie’s chicken braised in vinho verde with romesco potatoes – or make her whole three-course cosy dinner menu (complete with time plan).

A chef, food stylist and dinner party revivalist, Rosie completed her chef’s training before spending two years working in London kitchens. Obsessed by cookery books and TV cookery programmes, she turned her passion into a career working on cookbooks and shows such as Nadiya’s Family Favourites for the BBC and Gino’s Italian Family Adventure for ITV. She has a popular Substack, The Dinner Party, and published her first book in 2024: Good Time Cooking (Pavilion Books £26).

Before you start

Be a better cook Learn how to segment citrus fruit with our step-by-step guide

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Ingredients

2 blood oranges
4 chicory heads, ideally a mix of white and red, bases trimmed and leaves separated
3 tbsp extra-virgin olive oil
140g brown shrimp (fresh rather than potted)
1 small echalion (banana) shallot, finely sliced
15g tarragon, leaves picked
Crusty bread or buttered toast to serve

For the dressing

100g crème fraîche
½ tsp dijon mustard
Juice ½ lemon

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Method

Make the dressing by whisking all the ingredients together with a pinch of salt and pepper. The crème fraîche should loosen to a drizzling consistency, but if yours is still a bit thick, add a tiny splash of water.
Finely zest half a blood orange, then carefully segment both oranges (see ‘Be a better cook’, above). Toss the chicory leaves with the zest, olive oil and some salt and pepper in one bowl. Mix the brown shrimp, shallot and tarragon in another.
To assemble, arrange the chicory leaves on a large platter, then nestle the blood orange segments among them. Drizzle over a little of the dressing,
then scatter over the brown shrimp mixture. Drizzle with the remaining dressing, then serve with bread or toast.
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