Ingredients
3 medium oranges
2 teaspoons whole black peppercorns, divided
2 cups loosely packed flat-leaf parsley leaves (about 1 large bunch), divided
4 tablespoons chopped toasted walnuts (see Tips), divided
3 tablespoons walnut oil, divided
2 tablespoons red-wine vinegar
6 teaspoons capers, rinsed, divided
2 teaspoons Dijon mustard
2 teaspoons honey
1 small clove garlic, minced
1/4 teaspoon salt
1 large head Treviso or small head radicchio, cut into bite-size pieces
1/2 small head romaine or 1 heart of romaine, cut into bite-size pieces
3 cups arugula
1 pound peeled and deveined raw shrimp (21-25 per pound; see Tips)
Preparation
1.With a sharp knife, remove the skin and white pith from oranges. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding the membranes. Transfer the orange segments to another bowl with a slotted spoon and set aside. 2.Crush peppercorns with a mortar and pestle or place in a small sealable bag and crush with a small heavy skillet, the smooth side of a meat mallet or a rolling pin. 3.Pour 1/4 cup of the orange juice from the bowl into a blender. Add 1/4 teaspoon of the crushed pepper, 1 cup parsley, 3 tablespoons walnuts, 2 tablespoons oil, vinegar, 2 teaspoons capers, mustard, honey, garlic and salt; puree until smooth. 4.Combine Treviso (or radicchio), romaine, arugula and the remaining 1 cup parsley in a large bowl. Toss with 1/2 cup of the dressing. 5.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with the remaining crushed pepper. Add the shrimp to the hot skillet and cook until bright pink and browned, 1 to 3 minutes per side. 6.Transfer the salad to a platter or 4 dinner plates. Top with the reserved orange segments, the shrimp and the remaining 4 teaspoons capers and 1 tablespoon walnuts. Serve drizzled with the remaining dressing.
