Shrimp Endive Salad

Endive is known for having a somewhat bitter flavor yet this feature is mild for its signature is being satisfyingly crunchy. It is a leafy vegetable that is not used often as the more common ones like romaine or spinach, yet packs as many nutrients beign high in fiber, folate, and vitamins A and K.

Serves 4

1 medium vine-ripened tomato
2 tspns sesame seeds
3/4 lbs large shrimp (about 16)
4 medium Belgian endives
1/2 cup house vinaigrette
2 tspns Dijon mustard
2 tspns coarse-grained mustard
2 tspns soy sauce
1 tspn fresh lemon juice
Fine sea salt
Freshly ground white pepper to taste
1 tbsp corn oil
2 tbsps thinly sliced fresh cilantro

Peel and seed tomato and cut into ¼ inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.

Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.

Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

- Goumet, July 1998

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