Serves 4
Baby kale stays firm under the weight of any dressing, yet it’s still soft enough to eat and far less bitter than its bigger counterpart. If you can’t find baby kale, chop mature kale into bite-sized pieces.
20 large shrimp (15/20 per pound), tail on, peeled and deveined
Canola oil for the shrimp
Kosher salt
Fresh ground black pepper
4 cups packed baby kale
1 cup shaved fennel (on a mandoline, or sliced paper thin with a very sharp knife)
½ cup slivered red onions
2 ounces pecorino cheese, shaved
½ cup Ladolemono (here)
Preheat the oven to 500°F.
Rub the shrimp all over with oil and season with salt and pepper. Place on a baking sheet and roast until the shrimp is opaque, about 5 minutes. Remove the tails from the shrimp.
Combine the kale, fennel, onion, and pecorino in a salad bowl. Pour the ladolemono over and toss to coat. Season with salt and pepper.
Divide the salad among four dinner plates and arrange the shrimp on top. Alternatively, slice the shrimp in half lengthwise and add it to the bowl with the greens. Toss to incorporate into the salad and serve.
VARIATION: ROASTED SPICY SHRIMP
For a spicy alternative, sprinkle ½ cup Spicy Red Rub (here) on the shrimp to coat all over before roasting them.