Umami Shrimp and Escarole Salad

I love greens and now that CSA has started again, I've been craving my favorite recipes. Last year for our clean eating workshop, I tweaked a Bon Appetit recipe for a warm shrimp and escarole salad to be Whole30 complaint. I've been craving it again, so last night I made it with a few new tweaks (wine, fish sauce, olives) to up the umami factor.

image.png

Umami Shrimp and Escarole Salad

serves 4

  • 1 large head of escarole, torn into small pieces
  • 2 lbs. of shrimp, peeled
  • 8 radishes, quartered
  • 2 T. olive oil
  • 1/2 a medium onion, grated
  • 2 cloves garlic, minced
  • 2 dashes of fish sauce
  • 1/2 c. good white wine
  • 1 tsp. red pepper flakes
  • 1/8 c. stuffed green olives, chopped
  • salt and pepper to taste
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onions and radishes and sauté for 5 minutes.
  3. Add shrimp, garlic and fish sauce and just until shrimp are uniformly pink, about 5 minutes.
  4. Add wine, escarole, salt and pepper and cook until escarole is wilted but still green, about 5 minutes.
  5. Stir in olives and red pepper flakes and cook for 1 minute.