Creamy Shrimp Salad With Endive and Cucumber

Creamy Shrimp Salad With Endive and Cucumber
Romulo Yanes
Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

1/4
cup
buttermilk
1/4
cup
sour cream
1/2
cup
cornichons, sliced, plus 3 tablespoons of the brine
kosher salt and black pepper
1
pound
cooked peeled and deveined medium shrimp
1
head Boston lettuce, torn (about 6 cups)
2
heads endive, sliced
1
small English cucumber, cut into thin half-moons
6
small radishes, thinly sliced
2
tablespoons
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.
Kate Merker
July 2010

Nutritional Information

  • Per Serving
  • Calories 216
  • 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
What does this mean? See Nutrition 101.