February 8: Lunchbreak - Bibb Lettuce Salad
17 East Monroe Street
(312) 917-3404

To read more about the restaurant:


Bibb Lettuce Salad, Winter Citrus, Shrimp, Goat Cheese, Citrus Vinaigrette
Serves 4

16 ea shrimp, peeled and deveined
2 large heads bibb lettuce, washed and cut
1 grapefruit, peeled and cut into segments
2 navel oranges, peeled and cut into segments
2 blood oranges, pelled and cut into segments
1 fresno chili, seeded and diced
1/2 red onion, julienned
1 1/2 cups meyer lemon vinaigrette
1/2 cup goat cheese
1/2 cup toasted almonds
salt and pepper to taste

For Meyer Lemon Vinaigrette:
1/2 cup fresh meyer lemon juice
1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper to taste

Mix the lemon juice, vinegar and salt and pepper. Slowly whisk in the olive oil. Set aside.

For the Shrimp:
Season shrimp with salt and pepper. Add olive oil to a large saute pan and bring to heat . Add shrimp in 2 batches, cooking each side for about 1 minute or until cooked through. Remove shrimp and keep warm while you assemble the salad.
To Assemble Salad:
Toss bibb lettuce with citrus segments, chili, onion, lemon vinaigrette and seasoning. Divide into four bowls. Place four shrimp on top of each salad and garnish with goat cheese crumbles and toasted almonds.