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*Freshly cooked small shrimp or freshly poached salmon are interchangeable in this recipe, as both are compatible with the accompanying ingredients.

Ingredients:
6 tablespoons extra virgin olive oil
2 tablespoons white-wine tarragon vinegar
Salt and cayenne pepper, to taste

For the Salad:
2-1/2 cup freshly poached shrimp or salmon
2 cups slivered crisp romaine lettuce
2 cups slivered French endive
1 to 1-1/2 cups very finely chopped celery
2/3 cup mayonnaise
1/3 cup shopped fresh chives (optional)
1/2 cup chopped fresh dill or tarragon
1/3 cup chopped parsley leaves
Salt and cayenne pepper, to taste

Prepare the vinaigrette dressing by combining oil, vinegar, salt and cayenne pepper in a bottle and shaking to dissolve salt. Set aside.

Prepare the shrimp or salmon. Toss lightly with the vinaigrette dressing. Refrigerate until ready to serve. Prepare the romaine, endive and celery. Refrigerate until ready to serve.

When ready to serve, line four large salad plates with the romaine, endive and celery. Arrange the seafood on top of the lettuces. Add a spoonful of mayonnaise to the side of each salad. Sprinkle the entire salad except the mayonnaise with the chives (if used), dill, or tarragon, and parsley. Sprinkle with salt and cayenne pepper to taste. Recipe serves four.

Serving Suggestion:
Serve with chilled white wine or iced tea and warmed French baguette or crunchy rolls.

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