Ingredients

Serves 8

　　

For court bouillon

1 onion

　　3 cups water

　　1 cup dry white wine

　　1 bay leaf

　　2 teaspoons salt

　　1/2 teaspoon black peppercorns

　　32 large shrimp (about 1 1/2 pounds)

　　1 teaspoon caraway seeds

　　1 tablespoon white-wine vinegar

　　1/4 teaspoon sugar

　　3 tablespoons olive oil

　　2 bunches watercress

　　3 Belgian endives

　　

Make court bouillon:

Step 1

In a kettle simmer court bouillon ingredients 30 minutes.

　　

Step 2

Bring court bouillon to a boil and add shrimp. Boil shrimp until just cooked through, about 2 minutes. Drain shrimp in a large sieve set over a bowl and cool completely. Shell shrimp.

　　

Step 3

With a mortar and pestle or in a cleaned electric coffee/spice grinder finely crush or grind caraway seeds. In a bowl whisk together caraway, vinegar, sugar, and salt and pepper to taste until sugar is dissolved and whisk in oil until emulsified. Add shrimp and toss to coat.

　　

Step 4

Discard coarse stems from watercress and break remainder into bite-size sprigs. Halve endives and core. Cut endives lengthwise into 1/4-inch-thick strips and add with watercress to shrimp mixture, tossing to combine well.