- Yield: 4
Enoki-topped Shrimp Salad ►
Tiny bay shrimp are one of the delights in San Francisco, Sweet and sea-fresh, they are about the size of a thumbnail. At Fournou’s Ovens they are served over fresh greens, accented with a mustard dressing, Roquefort cheese, and tiny enoki mushrooms.
Ingredients
- Dressing
- Egg Yolks - 1
- Dijon Mustard - 1 tablespoon
- Red Tarragon Vinegar - 1/4 cup
- Salad Oil - 1 cup
- Salt and freshly ground pepper to taste
- Butter Lettuce - 1 head, washed and separated into leaves
- Endive - 1 head, washed and torn to pieces
- Bay Shrimp - 2 ounces, small
- Roquefort Cheese - 2 ounces, crumbled
- Enoki Mushrooms - 1 cluster, cleaned and separated
- Parsley Leaves - 5, stemmed and chopped
- Salt and freshly ground pepper to taste
Instructions
To prepare the dressing: Mix the egg yolk and mustard in a non-aluminum bowl. Stir in the vinegar. Slowly pour in the salad oil, whisking constantly, until the dressing is emulsified. Season to taste with salt and pepper.
To serve: Toss the lettuce leaves with dressing. Place 3 on each chilled serving plate. Sprinkle with freshly ground pepper. Julienne the endive leaves and toss with dressing. Sprinkle on the lettuce leaves. Toss shrimp with dressing and sprinkle over the greens. Sprinkle with cheese, mushrooms, and parsley.
