Butter Lettuce Shrimp Salad with Pears and Blue Cheese
Photo: James Carrier
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.
Yield: Makes 4 servings
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Amount per serving
- Calories: 226
- Calories from fat: 38%
- Protein: 18g
- Fat: 9.4g
- Saturated fat: 0.8g
- Carbohydrate: 22g
- Fiber: 5.8g
- Sodium: 234mg
- Cholesterol: 111mg
- 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
- 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.
- 2. Rinse shrimp with cold water and drain. Rinse and stem tomatoes; if larger than 1/2 inch, cut into quarters.
- 3. Coarsely chop nuts. Rinse pears, core, and cut into 1/4-inch-thick sticks; in a bowl, mix cut fruit with lemon juice.
- 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.
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