Orange Blossom Honey Salad

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Orange Blossom Honey Salad

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I was feeling a little weighed down from a steak I had for lunch so for dinner I decide to go fresh and crisp. I learned this recipe from an Italian chef buddy of mine who taught me using honey this way would just lift everything on the plate and compliment the richness of the shrimp and lardo. Allons –y!



Orange Blossom Honey Salad

On 17/02/2011 (Thursday) at 4:20 am by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    35 min
  • Ready Time:
    50 min


4 servings


  • 1 large celery rib, thinly sliced
  • 1 small fennel bulb, trimmed and thinly sliced
  • 1 small carrot, peeled and thinly julienned
  • 1/2 red bell pepper, seeded and thinly sliced
  • 20 thin slices lardo (about 3 ounces, this is the just fat part of cured ham)
  • Extra-virgin olive oil
  • Fine sea salt
  • 3 tablespoons honey, preferably orange blossom
  • 1 tablespoon finely chopped fresh chives


Fill a large bowl with ice and cold water. Submerge celery, fennel, carrot, bell pepper and zucchini in water for 30 minutes. Meanwhile, wrap 1 piece lardo around each shrimp.

Drain vegetables and pat dry. Divide vegetables among 4 serving plates; drizzle with oil and sprinkle with salt.

Heat a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until cooked through, about 3 minutes. Transfer cooked shrimp to plates with vegetables but leave the skillet as is, do not wipe it out. Return skillet to heat, add honey and cook over low heat just until honey is warmed through and viscous.

Drizzle honey over shrimp and vegetables. Garnish with chives.



Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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