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Shrimp and Watercress Salad with Hot Mustard Dressing





Yields
Makes 10 to 12 servings

Notes: Up to 2 days ahead, crisp Belgian endive and watercress. Up to 4 hours ahead, make mustard dressing (step 1), cover, and chill.

 1 1/2 tablespoons dry mustard
 1/2 cup lemon juice
 2 teaspoons Worcestershire
 6 tablespoons extra-virgin olive or salad oil
 1/3 cup freshly grated parmesan cheese
 6 heads Belgian endive (3 to 4 oz. each), rinsed and crisped
 6 cups (about 6 oz.) watercress sprigs, rinsed and crisped
 3/4 pound shelled cooked tiny shrimp, rinsed and drained
  Salt and fresh-ground pepper
Step 1
1

In a large bowl, mix mustard with 1 1/2 tablespoons water. Add lemon juice, Worcestershire, oil, and cheese.

Step 2
2

Trim discolored stem ends from endive. Break off 30 to 36 outer leaves and arrange 3 leaves on each salad plate.

Step 3
3

Cut remaining endive into fine slivers. Add slivered endive, watercress, and shrimp to dressing in bowl. Mix well.

Step 4
4

Mound salad equally on endive leaves and season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories113
% Daily Value *
Total Fat 8.1g11%

Saturated Fat 1.5g8%
Cholesterol 57mg19%
Sodium 133mg6%
Total Carbohydrate 2.4g1%

Dietary Fiber 1.2g5%
Protein 8g

* 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.