Chef de Cusine, Cody Hogan dishes up Lidia's Red Cabbage and Shrimp Salad ahead of Kansas City Restaurant Week.
See more at https://www.kcrestaurantweek.com.
Lidia's Red Cabbage and Shrimp Salad
Insalata di verza e gamberi
Yield: makes 6 servings
1 celery stalk
½ cup sliced carrots
1 fresh or dry bay leaf
1 pound (about 45) small shrimp, shelled and deveined
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt
Freshly ground black pepper
1 medium size head red cabbage (about 2 pounds)
2 heads Belgian endive
