Easy to make and full of flavor, shrimp salad endive spears are the way to go for elegant summer entertaining! Perfect for lunch or a party appetizer, everyone will love these crisp and crunchy bites!
This simple summer salad not only requires no cooking but can easily be made ahead of time. It’s the perfect appetizer or first course to pair with a delicious glass of Sauvignon Blanc or Chardonnay. The citrus notes and vibrant acidity of the wines complement the crunch and crispness of the salad and endive! The pineapple adds some sweetness, the cilantro, lime juice and zest a kick and the crème fraiche adds creaminess.
Fun Food Fact: Endive is a bitter leafed vegetable that has narrow, green and curly outer leaves. It is sometimes called chicory in the United States and is called chicorée frisée in French. Endive can be eaten like any other green, sautéed, chopped into soups and stews, or as part of a green salad.
Elegant Summer Salad Shrimp Salad Endive Spears
½ pound cooked, peeled shrimp; tails removed
1 English cucumber, peeled, seeded and diced
1 cup fresh pineapple, diced
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon of lime zest
2 tablespoons crème fraiche
Red and white endive, spears separated
Chop shrimp into small pieces and add to a large mixing bowl.
Add cucumber, pineapple, cilantro, lime juice, lime zest and crème fraiche to the mixing bowl.
Mix altogether and add Kosher salt to taste.
Spoon about 2 tablespoons of pineapple shrimp mixture onto each endive spear.
Arrange on a serving tray and enjoy!
We have two white wines that pair perfectly with this salad for your summer sipping! Grab both to compare and pick your favorite!
Russian River Valley Sauvignon Blanc
This Sauvignon Blanc wine reflects a more elegant style with exceptional balance, with hints of tropical fruit, melon and an underlying citrus note that finishes with bright, vibrant acidity. This wine pairs elegantly with shellfish and salads.
Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during the nine months of barrel aging, we regularly stirred the “lees” in barrel, and later in tank, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors. Enjoy over the next one to three years.