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Shrimp and Mâche Salad

This recipe calls for mâche, also known as field salad, corn salad or lamb's lettuce. A delicate spring green, it has dark green, oval-shaped leaves and a slightly nutty flavor.

Ingredients:

  • 1 watermelon radish
  • 1/4 cup plain yogurt
  • 3 Tbs. mayonnaise
  • 4 1/2 tsp. Dijon mustard
  • Grated zest and juice of 1 lemon
  • 2 Tbs. snipped fresh chives
  • 1/2 lb. cooked shrimp
  • 1/2 lb fresh lump crabmeat
  • 6 oz. mâche

Directions:

Using a mandoline, thinly slice the radish. Set aside.

In a small bowl, whisk together the yogurt, mayonnaise, mustard, lemon zest, lemon juice and chives to make a dressing.

Peel the shrimp, leaving the tail segments intact. Pick over the crabmeat for shell fragments.

Divide the mâche among 4 to 6 salad plates and top with an equal amount of shrimp, crabmeat and radish slices. Drizzle with the dressing and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).