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Brown shrimp, chicory and blood orange salad

Name: Brown shrimp, chicory and blood orange salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
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

By: Rosie Mackean

Published: 8 Jan 25
Updated: 21 Jan 25

Brown shrimp, chicory and blood orange salad

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).

Easy
January 2025

Test kitchen approved

Serves 6
Prep time 15 min

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).

Gluten-free

Nutrition: per serving

Calories: 176kcals
Fat: 13g (5.5g saturated)
Protein: 6.2g
Carbohydrates: 6g (5.6g sugars)
Fibre: 2.4g
Salt: 0.5g

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Before you start

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

Before you start

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

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.