Butter Lettuce Shrimp Salad with Pears and Blue Cheese

Butter Lettuce Shrimp Salad with Pears and Blue Cheese
Photo by James Carrier

Ingredients

  • 2 firm-ripe Asian, Comice, or Bosc pears (about 1/2 lb. each)
  • 2 tablespoons lemon juice or rice vinegar
  • 2 heads butter lettuce (1 1/4 to 1 1/3 lb. total)
  • ½ pound shelled cooked tiny shrimp
  • Blue cheese dressing
  • Fresh-ground pepper
  • ½ cup cherry tomatoes (1/2 in. wide, if available)
  • + 1 more ingredients
    • ½ cup roasted salted smoked hazelnuts or roasted salted smoked almonds (see notes)

1. Rinse and drain lettuce leaves; wrap in towels, enclose in a plastic bag, and chill at least 15 minutes or up to 2 days.

2. Rinse shrimp with cold water and drain. Rinse and stem tomatoes; if larger than 1/2 inch, cut into quarters.

3. Coarsely chop nuts. Rinse pears, core, and ...

View full recipe at My Recipes

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