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Iceberg Lettuce and Shrimp Salad with Pears and Blue Cheese
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Serves
4
2 heads iceberg lettuce
1/2 lb shelled chooked tiny shrimp
1/2 cup roasted salted smoked hazelnuts or roasted salted smoked almonds
2 firm-ripe Bosc pears
2 Tbsp lemon juice
Pepper
Blue Cheese Dressing
1/2 lb blue cheese (1 cup packed)
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbsp red wine vinegar
1 tsp dry mustard
Method/Steps
1. Rinse and drain lettuce leaves; wrap in towels, enclose in a plastic bag and chill at least 15 minutes or up to 2 days.
2. Rinse shrimp with cold water and drain. Rinse and stem tomatoes; if larger than 1/2-inch, cut into quarters.
3. Coarsely chop nuts. Rinse pears, core and cut into 1/4-inch thick sticks; in a bowl, mix cut fruit with lemon juice.
4. Mound lettuce on plates or in bowls. Scatter shrimp, tomatoes and nuts evenly over lettuce. Top with pears. Ladle dressing overtop. Sprinkle with fresh ground pepper.
Blue Cheese Dressing
In a bowl, break the blue cheese into 1/2-inch chunks. Add buttermilk, mayonnaise, sour cream, red wine vinegar and dry mustard; stir until blended.