Avocado, Shrimp, and Endive Salad

Avocado, Shrimp, and Endive Salad
Photo by Romulo Yanes


  • 2 teaspoons Dijon mustard
  • 1 pound Belgian endive
  • ¾ pound large shrimp in shells (18 to 20), peeled and deveined
  • 3 tablespoons olive oil
  • 2 ½ teaspoons salt
  • 2 firm-ripe California avocados (preferably Hass)
  • 1 tablespoon fresh tarragon
  • + 2 more ingredients
    • 3 tablespoons fresh lemon juice
    • ¼ teaspoon black pepper

Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water...

View full recipe at Epicurious


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