If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Le Bernardin's Warm Shrimp and Endive Salad
- add review
- #32383
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 heads Belgian endive
1 tomato, peeled, seeded and diced
1/2 cup vinaigrette dressing
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 teaspoons toasted sesame seeds
2 teaspoons soy sauce
1 teaspoon lemon juice
fine sea salt, to taste
white pepper, to taste
3/4 pound uncooked large shrimp, peeled and deveined
1 tablespoon vegetable oil
3 tablespoons thinly sliced cilantro leaves
directions
Trim off top 1 1/4 inches of each endive and separate leaves. Discard small inner core. Use sharp knife to cut away soft, yellow sections on sides of each leaf, leaving only the firm, white center. Save trimmings for another use. Cut the firm white leaves lengthwise into 1/4-inch strips. Place in bowl, add tomato.
In another small bowl, whisk together vinaigrette and mustards. Add 3 tablespoons of this to the endive along with sesame seeds, soy sauce and lemon juice. Toss to combine. Season with salt and pepper.
Season shrimp with salt and pepper. Heat vegetable oil in a large nonstick skillet over high heat until just smoking. Add shrimp in single layer and saute until browned on the bottom, about 1 minute. Turn shrimp over and saute until they just turn opaque, another 30 seconds.
Toss 2 tablespoons of cilantro into endive mixture. Divide shrimp among individual plates, mounding them in center. Mound endive over shrimp and garnish with remaining cilantro. Drizzle some of remaining vinaigrette on the plates around the salad. Serve.
Recipe Source: "Le Bernardin Cookbook"
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
see more l - copy cat restaurant recipes
reviews & comments