Creamy Shrimp Salad with Endive and Cucumber

 

Ingredients

• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 cup cornichons, sliced, plus 3 tablespoons of the brine
• kosher salt and black pepper
• 1 pound cooked peeled and deveined medium shrimp
• 1 head Boston lettuce, torn (about 6 cups)
• 2 heads endive, sliced
• 1 small English cucumber, cut into thin half-moons
• 6 small radishes, thinly sliced
• 2 tablespoons chopped fresh tarragon

Directions

1. In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper.
2. Add the shrimp, lettuce, endive, cucumber, radishes, tarragon, and cornichons and toss to combine.