Shrimp with Endive, Blue Cheese and Fresh-Cut Tomatoes ? ?

We have enjoyed this salad served both as a pre-dinner salad or an entree on a balmy California summer night. The tart flavor of the endive is perfectly balanced by the rich, deep tones of blue cheese in this salad delight.

Serves 4

Ingredients

Salad

• ½ lbs. Bay shrimp (Go with ¾ lbs+ if making for entrée rather than starter salad)
• 2 Hass avocados, pitted
• ¾ cup thinly sliced red onion
• 15 – 20 cherry tomatoes, sliced in half
• 4 hardboiled eggs, sliced into fourths
• Blue cheese, crumbled to taste
• 3 – 5 hearts of palm, halved and sliced into ½ inch half moons
• Endive, sliced into 1 inch pieces (I like to use both purple and green, a few of each)
• Fresh arugula leaves
• 1 cup cilantro leaves, discard stems

Dressing

• 1 tablespoon finely chopped shallots
• 2 ½ tablespoons white wine or champagne vinegar
• Juice from 1 fresh lemon (approx. 2 tablespoons)
• 1 ½ teaspoons Dijon mustard
• 1 ½ tablespoons finely chopped fresh basil leaves, discard stems
• ¼ cup extra virgin olive oil
• Salt & pepper to taste

 

Preparations

1. Place shallots, vinegar, lemon juice, mustard, and basil in a bowl. Season with salt and pepper to taste. Whisk in olive oil. Set aside to let ingredients mingle.
2. Cut avocados into 1-inch-thick wedges and set aside.
3. In a bowl, combine shrimp, red onion, tomato, and hearts of palm. In a second bowl, combine arugula and endive.
4. Split dressing between both bowls evenly and toss.
5. Plate arugula and endive, topped with shrimp, red onion, tomato and hearts of palm. Garnish with avocado and hard-boiled eggs. Top with blue cheese and cilantro.
6. Adjust seasoning to taste and serve immediately.

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