Shrimp and Apple Salad Recipe

From Dorothy McNett's Recipe Book.

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Shrimp and Apple Salad

From Dorothy McNett's recipes at Persimmons are one of the ingredients listed, but of course they are only in season for a short time. You can use a pear. Make this salad anytime of the year, it is good with or without the persimmons! It is the toasted sesame seed oil that gives it a wonderful and unusual flavor.

1 cup baby shrimp, cooked and chilled
2 tart apples, cored but not peeled, and cut into small pieces
1-2 stalks of celery, diced
1-2 Fuyu persimmons, cut into chunks (when in season!)
1-2 cups crispy lettuce leaves, torn into bite sized pieces

3/4 - 1 cup mayonnaise
juice of 1 lemon
3 tablespoons toasted sesame seed oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried tarragon, or 3 tablespoons snipped fresh

Combine the shrimp, apples, celery, lettuce and persimmons in a beautiful bowl. In another bowl, combine remaining ingredients and toss into the salad.

Recipe created 1996-11-05.

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