Shrimp and Watercress Salad with Hot Mustard Dressing

Notes: Up to 2 days ahead, crisp Belgian endive and watercress. Up to 4 hours ahead, make mustard dressing (step 1), cover, and chill.
Makes 10 to 12 servings


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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


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

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

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

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

Created date

October 2003

Nutritional Information

Calories 113
Caloriesfromfat 65 %
Protein 8 g
Fat 8.1 g
Satfat 1.5 g
Carbohydrate 2.4 g
Fiber 1.2 g
Sodium 133 mg
Cholesterol 57 mg