cornichons, sliced, plus 3 tablespoons of the brine
kosher salt and black pepper
cooked peeled and deveined medium shrimp
head Boston lettuce, torn (about 6 cups)
heads endive, sliced
small English cucumber, cut into thin half-moons
small radishes, thinly sliced
chopped fresh tarragon
- In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper.
- Add the shrimp, lettuce, endive, cucumber, radishes, tarragon, and cornichons and toss to combine.