Salad with shrimps and avocado – Emanuela II’s recipe

This salad with shrimps and avocado conquered me last year in Milan. I didn’t eat it, but Emanuela explained it to me and, even if I had walked for 22 km by foot that day (it was during Milan International Design and Furniture Exposition), I didn’t forget it.

I call her Emanuela II because she is a cousin of my friend Emanuela and, as they have exactly the same name and surname, I had to find a way to distinguish them ;-).

Well, this salad with shrimps and avocado remained in my mind for a long time, maybe a whole year – until I finally prepared it. Obviously, as soon as I ate it – as it is really good – I asked myself why I waited so much to do it, and I have prepared it many times since then.

The quantities are just to address you. Please don’t weigh or measure anything, but follow your senses and intuition.

Ingredients (4 people):

• shrimps (medium or big, 4/6 per person)
• endive (4)
• a handful of walnuts roughly cut
• 1 o 2 oranges
• 1 avocado
• 2/3 Tbsp of extra virgin olive oil
• juice of 1 lemon
• 1 tsp mustard
• salt
• pepper

Instructions:

1. Boil the shrimps in salted water with a couple of bay leaves for 5 minutes. Clean the shrimps after.
2. Wash endives and cut them in slices of 1/3 in.
3. Cut the avocado in small pieces.
4. Unshell and cut roughly the walnuts.
5. Peel the orange and cut the segments without the peel. Cut each peeled slice in three.
6. Put oil, mustard, lemon juice, salt and pepper inside a marmalade jar and close tightly. Shake it vigorously to emulsify the dressing.
7. Mix all ingredients with the dressing in a capacious bowl and serve.
8. Buon appetito!