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Legal Seafood Blue Cheese Salad with Shrimp



Crumbled Blue Cheese Dressing

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fine-diced red onion
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chopped garlic
  • Pinch kosher salt
  • Pinch dried green peppercorns, crushed
  • 2 tablespoons chopped parsley
  • 1/2 cup crumbled blue cheese

Salad with Shrimp

  • 6 Belgian endive, cleaned and cored, but leave intact
  • 9 cups coarse-chopped frisee lettuce
  • 6 ripe Bartlett pears, peeled, cored and each cut into 8 slices
  • 6 ounces (1 1/2 cups) blue cheese, cut into 1/2-inch squares
  • 1 1/2 cups toasted walnuts
  • 24 medium to large (26 to 30 count) cooked and peeled shrimp


  1. To toast walnuts: Heat oven to 350 degrees F. Spread nuts in a pie pan. Bake 10 to 12 minutes, or until fragrant and just beginning to take on color.
  2. To make dressing: In a nonreactive mixing bowl, whisk together all ingredients except blue cheese. Stir in blue cheese.
  3. Refrigerate for at least 2 hours and stir well before using.
  4. To make salad: Cut endive diagonally into slices about 3/4-inch thick.
  5. In a mixing bowl, place endive, frisee, pear slices and dressing. Toss gently but thoroughly.
  6. Arrange salad on 6 plates and garnish with blue cheese squares, walnuts and shrimp.

Yield: 6 servings

Per serving: 698 calories, 64 percent calories from fat, 48 grams protein, 19 grams carbohydrates, 9 grams total fiber, 50 grams total fat, 11 grams saturated fat, 306 milligrams cholesterol, 931 milligrams sodium

Posted by GayleL at Recipe Goldmine 8:51:26am 5/7/03

Source: - posted March 27 2003


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