Shrimp and Endive Salad

Shrimp and Endive Salad

Serves: 6


1/2 pound cooked shrimp
24 endive leaves (from about 2-3 large heads)
A handful of fresh parsley, chopped
3 Tbsp. olive oil,
2 tsp. of Dijon mustard
2 Tbsp. of Red wine vinegar
Salt and pepper



In a large bowl, mix olive oil, vinegar, and mustard.
Add shrimp, endive, and parsley to the bowl; season with salt and pepper.
Mix all ingredients together until fully combined. Adjust vinaigrette to your liking if needed.

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