Shrimp, Endive and Watercress Salad
Recipe information
Yield
Serves 8
Ingredients
For court bouillon
1 onion
3 cups water
1 cup dry white wine
1 bay leaf
2 teaspoons salt
1/2 teaspoon black peppercorns
32 large shrimp (about 1 1/2 pounds)
1 teaspoon caraway seeds
1 tablespoon white-wine vinegar
1/4 teaspoon sugar
3 tablespoons olive oil
2 bunches watercress
3 Belgian endives
Preparation
Make court bouillon:
Step 1
In a kettle simmer court bouillon ingredients 30 minutes.
Step 2
Bring court bouillon to a boil and add shrimp. Boil shrimp until just cooked through, about 2 minutes. Drain shrimp in a large sieve set over a bowl and cool completely. Shell shrimp.
Step 3
With a mortar and pestle or in a cleaned electric coffee/spice grinder finely crush or grind caraway seeds. In a bowl whisk together caraway, vinegar, sugar, and salt and pepper to taste until sugar is dissolved and whisk in oil until emulsified. Add shrimp and toss to coat.
Step 4
Discard coarse stems from watercress and break remainder into bite-size sprigs. Halve endives and core. Cut endives lengthwise into 1/4-inch-thick strips and add with watercress to shrimp mixture, tossing to combine well.
