Shrimp and Orange Salad II

Name: Shrimp and Orange Salad II
Ingredients: 1 large or 2 medium heads romaine; 2 or 3 large oranges , peeled and sectioned; 1 large red Italian onion , peeled and cut in paper-thin slices; 2 cups large cooked shrimp; ½ teaspoon rosemary , well crushed; 6 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon vinegar; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 2 tablespoons chopped parsley

Chef

James Beard

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Cookbook

James Beard's American Cookery

Published by Little, Brown

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This image courtesy of Joseph DeLeo

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecrisp, fruity, herby, light, savory, sharp, sweet

Type of Dishfirst course salad, main course salad, salad

Ingredients

1 large or 2 medium heads romaine
2 or 3 large oranges, peeled and sectioned
1 large red Italian onion, peeled and cut in paper-thin slices
2 cups large cooked shrimp
½ teaspoon rosemary, well crushed
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons chopped parsley

Instructions

Break up the romaine and place in a large salad bowl with the orange sections, onion rings, and shrimp. Blend in the rosemary with the oil, lemon juice, vinegar, and seasonings. Pour over the salad just before serving and toss well. Garnish with the parsley. Serve with toast, hot rolls, or herbed bread.

1972 James A. Beard