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Butter Lettuce Shrimp Salad with Pears and Blue Cheese





Yields
Makes 4 servings

Notes: Chef John Howie at Palisade smokes the hazelnuts himself, but you can occasionally find smoked hazelnuts in the supermarket. If you can't, use smoked almonds.

Butter Lettuce Shrimp Salad with Pears and Blue Cheese




Photo: James Carrier
 2 heads butter lettuce (1 1/4 to 1 1/3 lb. total)
 1/2 pound shelled cooked tiny shrimp
 1/2 cup cherry tomatoes (1/2 in. wide, if available)
 1/2 cup roasted salted smoked hazelnuts or roasted salted smoked almonds (see notes)
 2 firm-ripe Asian, Comice, or Bosc pears (about 1/2 lb. each)
 2 tablespoons lemon juice or rice vinegar
  Blue cheese dressing
  Fresh-ground pepper
Step 1
1

Rinse and drain lettuce leaves; wrap in towels, enclose in a plastic bag, and chill at least 15 minutes or up to 2 days.

Step 2
2

Rinse shrimp with cold water and drain. Rinse and stem tomatoes; if larger than 1/2 inch, cut into quarters.

Step 3
3

Coarsely chop nuts. Rinse pears, core, and cut into 1/4-inch-thick sticks; in a bowl, mix cut fruit with lemon juice.

Step 4
4

Mound lettuce on plates or in bowls. Over lettuce, evenly scatter shrimp, tomatoes, and nuts. Top equally with pears. Ladle dressing to taste over salads and sprinkle with pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories226
% Daily Value *
Total Fat 9.4g13%

Saturated Fat 0.8g4%
Cholesterol 111mg37%
Sodium 234mg11%
Total Carbohydrate 22g8%

Dietary Fiber 5.8g21%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.