Creamy Shrimp Salad with Endive and Cucumber

By á-318

Ingredients

• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 cup cornichoons, sliced, plus 3 tablespoons of the brine
• salt and pepper
• 1 lb cooked peeled and deveined medium shrimp
• 1 head Boston lettuce, torn (about 6 cups)
• 2 heads endive, sliced
• 1 small english cucumber, cut into thin half-moons
• 6 small radishes, thinly sliced
• 2 tablespoons chopped fresh tarragon

Preparation

Step 1

In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and 1/4 teaspoon salt and pepper.

Add the shrimp, lettuce, endive, cucumbers, radishes, tarragon, and cornichons and toss to combine.