Creamy Shrimp Salad With Endive and Cucumber

creamy-shrimp-salad
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 216 calories
    • Fat 5 g
    • Sat Fat 2 g
    • Cholesterol 183 mg
    • Sodium 482 mg
    • Protein 28 g
    • Carbohydrate 14 g
    • Sugar 3 g
    • Fiber 9 g
    • Iron 5 mg
    • Calcium 247 mg
  • July 2010

Ingredients

  1. Check 1/4cup buttermilk
  2. Check 1/4cup sour cream
  3. Check 1/2cup cornichons, sliced, plus 3 tablespoons of the brine
  4. Check kosher salt and black pepper
  5. Check 1pound cooked peeled and deveined medium shrimp
  6. Check 1 head Boston lettuce, torn (about 6 cups)
  7. Check 2 heads endive, sliced
  8. Check 1 small English cucumber, cut into thin half-moons
  9. Check 6 small radishes, thinly sliced
  10. Check 2tablespoons chopped fresh tarragon

Directions

  1. In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper.
  2. Add the shrimp, lettuce, endive, cucumber, radishes, tarragon, and cornichons and toss to combine.