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Citrus Salad

Prep Time:45 Minutes
Cook Time:10 Minutes

Nutritional Information

The citrus in this salad is the perfect compliment for seafood.


  • 1/2 pounds calamari
  • 1/2 pounds shrimp
  • basic brine, see recipe
  • shaking the tree dizzy dust, as desired
  • 6 ounces arugula
  • 1/2 bulbs fennel
  • Dressing
  • 1/2 whole limes, juiced and zested
  • 1/2 whole orange, juiced and zested
  • 1/4 cup cider vinegar
  • 2 1/4 teaspoons whole grain mustard
  • 1/4 cup vegetable oil
  • 2 tablespoons honey
  • 1/2 cups mayonnaise
  • salt and pepper, to taste


  • 1. Combine all the ingredients for the dressing. Refrigerate until ready to use.
  • 2. Brine the shrimp for 25-30 minutes. Remove from the brine, season the shrimp and the calamari with the dizzy rub and set aside. Slice the fennel very thin. Let soak in water for 45 minutes. Drain and set aside.
  • 3. Preheat the Egg to 600º using direct and a cast iron grate. Quickly grill the calamari until it has a light char, making sure not to over cook. Preheat a paella pan. Grill the shrimp until they turn pink and are cooked throughout.
  • 4. Toss the arugula and fennel in some of the dressing and season with salt and pepper. Toss the shrimp and calamari with the remaining dressing and serve on top of the arugula.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828