Makes 10 to 12 servings

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

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