Shrimp Salad With Dill and Cornichons |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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For a more substantial meal, the salad can be served on pumpernickel bread or toasted French bread as an open-face sandwich and topped with slices of hard-boiled egg. Garnish with lemon wedges and dill sprigs. From Bon Appetit 2006. Ingredients:
1/3 cup mayonnaise |
1/4 cup chopped fresh dill |
1 tablespoon dijon mustard |
1 tablespoon fresh lemon juice |
1 lb cooked peeled medium shrimp |
1 cup thinly sliced halved english cucumber |
1/3 cup sliced cornichon (gherkins) |
8 butter lettuce leaves, preparation |
Directions:
1. Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. Add shrimp, cucumber, and cornichons and toss to coat. Season generously with salt and pepper.
2. Nestle 2 lettuce leaves on each of 4 plates. Mound shrimp salad in leaves, dividing equally, and serve.
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