Shrimp, Endive and Watercress Salad

1. 1

   In a kettle simmer court bouillon ingredients 30 minutes.

2. 2

   Bring court bouillon to a boil and add shrimp.

3. 3

   Boil shrimp until just cooked through, about 2 minutes.

4. 4

   Drain shrimp in a large sieve set over a bowl and cool completely.

5. 5

   Shell shrimp.

6. 6

   With a mortar and pestle or in a cleaned electric coffee/spice grinder finely crush or grind caraway seeds.

7. 7

   In a bowl whisk together caraway, vinegar, sugar, and salt and pepper to taste until sugar is dissolved and whisk in oil until emulsified.

8. 8

   Add shrimp and toss to coat.

9. 9

   Discard coarse stems from watercress and break remainder into bite-size sprigs.

10. 10

    Halve endives and core.

11. 11

    Cut endives lengthwise into 1/4-inch-thick strips and add with watercress to shrimp mixture, tossing to combine well.

* Per serving · 4 servings · Values may vary.