This weekend while relaxing at home, why not enjoy some time in your kitchen and prepare a special meal. Maybe enhance the dinner experience and eat by candlelight.
Cheers! Kathy
Shrimp, Endive and California Avocado Salad
Ingredients
2 c water
1 c dry white wine
2 t coarse salt
1 dried bay leaf
1 lb medium shrimp, peeled
2 T fresh lemon juice
1 T white wine vinegar
1/4 c extra virgin olive oil
6 T crème fraîche
2 T finely chopped shallot
2 T minced fresh chives
2 small Belgian endives
1 ripe Fresh California Avocado, peeled, seeded and diced
1 small head butter lettuce
Directions
- Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan. Reduce heat and simmer for 5 minutes. Add half the shrimp and cook until opaque, about 1 minute. Transfer the shrimp to a plate with a slotted spoon. Cook the remaining shrimp, transfer to the plate and let cool. Cut into 1/4-inch pieces.
- Whisk together lemon juice, vinegar and remaining salt in a medium bowl. Pour in olive oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraîche. Fold in shallots, chives and shrimp. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Separate endive leaves and thinly slice crosswise. Fold endive and avocado into shrimp mixture. Make a bed of lettuce on each salad plate and add a generous spoonful of the shrimp mixture to each plate and serve.
Author: Mary Bergen, a California Avocado grower
Provided by California Avocado Commission