Sunday, April 10, 2011
Tomorrow it's supposed to be 75 degrees, about 20 degrees warmer than its been lately. This coming heat wave is a gentle reminder that summer is just around the corner and its almost time to break out the sundresses. Time to stop eating! I mean, time to stop eating crap. I've been making this shrimp salad for years. It's kind of my go-to healthy dinner, especially when it's 90 degrees. (Which it will be soon enough...Oy!) Can't wait for those subway platforms in August. All of you people who have been complaining about the cold weather...get back to me then.
Shrimp, Endive and Avocado Salad
3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
3/4 lb large shrimp in shells (18 to 20), peeled and deveined
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe California avocados (preferably Hass)
1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces
1. Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach the shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
2. Whisk together the tarragon, mustard, pepper, and the remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add the oil in a slow stream, whisking until emulsified.
3. Quarter the avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add the shrimp, avocados, and endive to the dressing and toss. Serves 4 as an appetizer.