Bay Shrimp Salad With Tarragon Dressing

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SF Gate

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Ingredients

Salad:

1 pound cooked bay shrimp

2 hearts of romaine, cut into 1/2-inch pieces

1 1/3 cup fresh, peeled water chestnuts, 1/8-inch dice

Dressing:

1 clove garlic, minced

1/4 cup + 2 tablespoons fresh chives

1 tablespoon anchovy paste

5-6 tablespoons minced fresh tarragon

3/4 cup mayonnaise

1/4 cup plain yogurt

1/4 teaspoon cayenne

1/2 teaspoon Worcestershire sauce

Salt and pepper to taste

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