Herbed Shrimp and Watercress Salad

Name: Herbed Shrimp and Watercress Salad
Total time: 30 min
Yield: 4 - 4 serving(s)
Ingredients: 3/4 lb. shrimp (26- to 30-count), peeled and deveined; 4 cloves garlic, lightly smashed and peeled; 1 tbsp. fennel seeds, lightly crushed; 2 tsp. lemon zest plus 3 tablespoons lemon juice, divided; Kosher salt and pepper; 2 tsp. whole-grain mustard; 1 tsp. finely chopped tarragon; 3 tbsp. olive oil; 3 oz. upland cress or watercress (about 6 cups); 2 heads Belgian endive, outer leaves separated and hearts halved; 2 celery stalks, leaves separated, stalks sliced; 1/4 c. sliced chives; 1 avocado, sliced

Try this fast and fresh main for dinner tonight.

By Kate MerkerPublished: Dec 1, 2023

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mike garten

Yields:

4 - 4 serving(s)

Total Time:

30 mins

Cal/Serv:

280

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Succulent quick-poached shrimp are perfect with creamy avocado and a peppery watercress in this feel-good main-course salad. A simple mustard and tarragon dressing ties together the crisp mix of greens.

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Ingredients

3/4 lb.
shrimp (26- to 30-count), peeled and deveined
4
cloves garlic, lightly smashed and peeled
1 Tbsp.
fennel seeds, lightly crushed
2 tsp.
lemon zest plus 3 tablespoons lemon juice, divided
Kosher salt and pepper
2 tsp.
whole-grain mustard
1 tsp.
finely chopped tarragon
3 Tbsp.
olive oil
3 oz.
upland cress or watercress (about 6 cups)
2
heads Belgian endive, outer leaves separated and hearts halved
2
celery stalks, leaves separated, stalks sliced
1/4 cup
sliced chives
1
avocado, sliced

Directions

1. Step 1In bowl, toss shrimp with garlic, fennel seeds, lemon zest, and 1/2 teaspoon salt. Set aside.
2. Step 2In small bowl, whisk together 2 tablespoons lemon juice, mustard, tarragon, and 1/2 teaspoon each salt and pepper. Slowly whisk in oil.
3. Step 3Bring medium pot of water to a boil and fill bowl with ice water. Add shrimp and aromatics to boiling water, reduce heat, and simmer until shrimp are just barely opaque throughout, 30 to 90 seconds. Immediately transfer to ice water to cool, then drain, discarding aromatics.
4. Step 4In large bowl, combine cress, endive, celery, and chives. Drizzle about one-third of dressing over greens and toss to coat. Divide among plates along with avocado and shrimp; drizzle with remaining dressing.

NUTRITIONAL INFORMATION (per serving): About 280 calories, 18.5 g fat (2.5 g saturated), 135 mg cholesterol, 450 mg sodium, 12 g carbohydrate, 6 g fiber, 4.5 g sugar (0 g added sugar), 21 g protein

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