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

Recipe by Sunset November 1998


Recipe Summary

Makes 10 to 12 servings


Ingredient Checklist


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

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

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

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

Nutrition Facts

113 calories; calories from fat 65%; protein 8g; fat 8.1g; saturated fat 1.5g; carbohydrates 2.4g; fiber 1.2g; sodium 133mg; cholesterol 57mg.