Shrimp and Watercress Salad with Hot Mustard Dressing
Notes: Up to 2 days ahead, crisp Belgian endive and watercress. Up to 4 hours ahead, make mustard dressing (step 1), cover, and chill.
How to Make It
Step 1
1
In a large bowl, mix mustard with 1 1/2 tablespoons water. Add lemon juice, Worcestershire, oil, and cheese.
Step 2
2
Trim discolored stem ends from endive. Break off 30 to 36 outer leaves and arrange 3 leaves on each salad plate.
Step 3
3
Cut remaining endive into fine slivers. Add slivered endive, watercress, and shrimp to dressing in bowl. Mix well.
Step 4
4
Mound salad equally on endive leaves and season to taste with salt and pepper.
Ingredients
1 1/2 tablespoons dry mustard
1/2 cup lemon juice
2 teaspoons Worcestershire
6 tablespoons extra-virgin olive or salad oil
1/3 cup freshly grated parmesan cheese
6 heads Belgian endive (3 to 4 oz. each), rinsed and crisped
6 cups (about 6 oz.) watercress sprigs, rinsed and crisped
3/4 pound shelled cooked tiny shrimp, rinsed and drained
Salt and fresh-ground pepper
Directions
Step 1
1
In a large bowl, mix mustard with 1 1/2 tablespoons water. Add lemon juice, Worcestershire, oil, and cheese.
Step 2
2
Trim discolored stem ends from endive. Break off 30 to 36 outer leaves and arrange 3 leaves on each salad plate.
Step 3
3
Cut remaining endive into fine slivers. Add slivered endive, watercress, and shrimp to dressing in bowl. Mix well.
Step 4
4
Mound salad equally on endive leaves and season to taste with salt and pepper.
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