Mary Bergen’s Shrimp, Endive and California Avocado Salad

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Recipe Provided By the California Avocado Commission
California Avocado grower Mary Bergen provided this delicious salad featuring fresh shrimp, lemon juice, white wine vinegar, Belgian endives, chopped shallot and Fresh California Avocado.

Mary Bergen’s Shrimp, Endive and California Avocado Salad

Recipe type: Yield: 4 Prep time: Cook time: Total time:


California Avocado grower Mary Bergen provided this delicious salad featuring fresh shrimp, lemon juice, white wine vinegar, Belgian endives, chopped shallot and Fresh California Avocado.

Ingredients:

2 cups water1 cup dry white wine2 tsp. coarse salt1 dried bay leaf1 lb. medium shrimp, peeled2 Tbsp. fresh lemon juice1 Tbsp. white wine vinegar¼ cup extra virgin olive oil6 Tbsp. crème fraîche2 Tbsp. finely chopped shallot2 Tbsp. minced fresh chives2 small Belgian endives1 ripe Fresh California Avocado, peeled, seeded and diced1 small head butter lettuce

Directions:

  1. Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan. Reduce heat and simmer for 5 minutes. Add half the shrimp and cook until opaque, about 1 minute. Transfer the shrimp to a plate with a slotted spoon. Cook the remaining shrimp, transfer to the plate and let cool. Cut into 1/4-inch pieces.
  2. Whisk together lemon juice, vinegar and remaining salt in a medium bowl. Pour in olive oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraîche. Fold in shallots, chives and shrimp. Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Separate endive leaves and thinly slice crosswise. Fold endive and avocado into shrimp mixture. Make a bed of lettuce on each salad plate and add a generous spoonful of the shrimp mixture to each plate and serve.

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