Shrimp Salad With Dill and Cornichons

For a more substantial meal, the salad can be served on pumpernickel bread or toasted French bread as an open-face sandwich and topped with slices of hard-boiled egg. Garnish with lemon wedges and dill sprigs. From Bon Appetit 2006.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄3 cup mayonnaise
• 1⁄4 cup  chopped fresh dill
• 1  tablespoon Dijon mustard
• 1  tablespoon fresh lemon juice
• 1  lb  cooked peeled medium shrimp
• 1  cup  thinly sliced halved English cucumber
• 1⁄3 cup  sliced  cornichon (gherkins)
• 8  butter lettuce leaves, preparation

Directions

1. Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. Add shrimp, cucumber, and cornichons and toss to coat. Season generously with salt and pepper.
2. Nestle 2 lettuce leaves on each of 4 plates. Mound shrimp salad in leaves, dividing equally, and serve.