Per il pranzo della domenica – Insalata di gamberi, rucola, finocchio e ceci



Happy Valentine’s day to everyone! Joyeuse St. Valentin!

Valentine’s day is not only the celebration of love but also of friendship, so I think everyone is concerned. It seems like the celebration goes back to antiquity in Greece where February was the month of love and fertility and when Zeus got married to Hera. Also during Roman times, this time of year, took place a celebration honoring Lupercus who was the God protector of fields and herds and February 14 was celebrated love and fertility. So we are perpetuating a very ancient celebration.

This Valentine’s day it’s muggy and grey and all you want to do is stay inside. After looking at what is going on on the the East Coast and the snow storms, I am thankful to have an overcast sky, and not be burried under the snow.  I used to have really terrible cabin fever when I lived in Boston and I am afraid I cannot handle extreme weather.

On Sunday morning, Valentine’s day or not, I like to get my croissants and pains au chocolat, it just happens occasionally but when it does, it’s a treat. So when you have that type of breakfast, lunches are usually on the light side.

I somehow love the combination and texture of this salad, the sweetness of chickpeas and fennel, the crunchiness of  the shrimps and the bitterness of arugula are blending harmoniously together…just like a happy couple. Valentine’s day for me is all about harmony, balance, and of course….love.

Ingredients for 2

  • 1.5 cup arugula
  • 12 large shrimps, peeled, deveined, and cut in half
  • 150 g cooked chick peas
  • 1/2 large fennel bulb, shaved
  • 2 tbs red onions, finely chopped
  • 2 tbs extra virgin olive oil
  • 1/2 garlic crushed
  • orange champagne vinegar
  • salt and pepper


For the salad, mix arugula, fennel, chick peas, red onion together. Saute shrimps in a little olive oil, add salt and pepper and let them cool.

For the vinaigrette, combine oil, vinegar, garlic, salt and pepper. Mix well.

Add shrimps to the salad, add dressing and toss well. Grind some fresh black pepper and serve.