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Winter Salad with Curried Shrimp, Apples, and Cashews


Serves 4

  • by from Fine Cooking
    Issue 145

The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day.

  • 6 Tbs. rice vinegar
  • 2-1/2 tsp. light brown sugar
  • 1 medium shallot, thinly sliced lengthwise
  • 3 Tbs. canola oil
  • 2 tsp. fish sauce
  • Kosher salt
  • 2 tsp. curry powder
  • 1 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined, tails left intact, if you like
  • 7 oz. mâche or arugula (7 to 8 cups)
  • 2 medium Fuji or Gala apples, cored and cut into 1/4-inch-wide matchsticks
  • 1/2 cup roasted, salted cashews, chopped

In a small bowl, stir 4 Tbs. of the vinegar and 1 tsp. of the sugar until the sugar dissolves. add the shallot, let sit for 15 minutes, and then drain.

Meanwhile, in a large bowl, whisk the remaining 2 Tbs. vinegar, 2 Tbs. oil, the remaining 1-1/2 tsp. sugar, the fish sauce, and 1/4 tsp. salt. Set aside. Combine the curry powder and 1/2 tsp. salt in a small bowl and sprinkle evenly over both sides of the shrimp.

Heat the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat. add the shrimp and cook, flipping once, until just opaque, 2 to 3 minutes total.

Add the shallot, mâche, apple, and cashews to the bowl with the vinaigrette, and toss to coat. Top with the shrimp, and serve immediately.

nutrition information (per serving):
Calories (kcal): 370, Fat Calories (kcal): 180, Fat (g): 21, Saturated Fat (g): 2.5, Polyunsaturated Fat (g): 5, Monounsaturated Fat (g): 17, Cholesterol (mg): 170, Sodium (mg): 770, Carbohydrates (g): 22, Fiber (g): 2, Sugar (g): 11, Protein (g): 27

Photo: Scott Phillips

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