Poached Shrimp & Local Little Gem Salad Recipe
tarragon vinaigrette, jicama, potato chip, artichoke
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Ingredients
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Salad Ingredients
Method
Cooking Directions
Poach the Shrimp
In a large pot, bring water to a simmer. Add shrimp and cook for about 3-4 minutes until they turn pink and are opaque. Remove shrimp from water and let cool.
Make the Vinaigrette
In a bowl, whisk together olive oil, white wine vinegar, chopped tarragon, Dijon mustard, salt, and black pepper until emulsified.
Assemble the Salad
In a large bowl, combine torn Little Gem lettuce, jicama, and artichoke hearts. Drizzle with tarragon vinaigrette and toss gently to combine.
Serve
Divide the salad among plates, top with poached shrimp, and sprinkle with potato chips for crunch.