CRISP CUCUMBER SHRIMP IN RETRO GODDESS DRESSING
DRESSING
- 2 tight-packed tablespoons fresh tarragon leaves
- 3 large whole scallions
- 1 tight-packed tablespoon fresh parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Asian fish sauce (nam pla or nuoc nam)
- 1 teaspoon dark spicy mustard
- 1 tablespoon white wine or cider vinegar
- 1 ripe Hass avocado
- ¼ cup mayonnaise
- ⅛ teaspoon fresh-ground black pepper, or to taste Salt
- 8 ounces cooked shrimp, cut into 1-inch pieces
- 1 medium cucumber, peeled, seeded, and cut into 1-inch pieces
- ½ medium head iceberg lettuce, cut into 1- inch squares (don’t separate into individual leaves; you want intact chunks or stacks of leaves)
- 1 to 2 tight-packed tablespoons celery leaves (from the top of the stalks) or additional parsley leaves
Instructions:
This salad, with its Green Goddess dressing, is a throwback to the 1950s.
- In a food processor, combine all the dressing ingredients and puree. Taste it for salt and perhaps more vinegar.
- In a medium bowl, combine the shrimp, cucumber, and lettuce with half of the dressing. Toss them together and taste for seasoning. Serve the salad in soup bowls, drizzled with the remaining dressing and scattered with the celery or parsley leaves.