Kathie Lee & Hoda: Marcus Samuelsson: Shrimp and Endive Salad Recipe


Kathie Lee & Hoda: Marcus Samuelsson Interview

Kathie Lee Gifford and Hoda Kotb are joined in Today’s Kitchen by Marcus Samuelsson, the owner of Red Rooster Harlem and author of Yes, Chef: A Memoir, as he showed the ladies his Shrimp and Endive Salad Recipe. Also check out his recipes for Cabbage Rolls with Gravy, Spiced Nuts & Cocktails.

Marcus Samuelsson: Shrimp and Endive Salad Recipe

Kathie Lee & Hoda: Shrimp and Endive Salad Recipe

Marcus Samuelsson shared his Shrimp and Endive Salad Recipe on the Today Show.



  • 2 pounds raw shrimp, peeled and deveined
  • 4 pieces endive, large outside leaves removed and inside reserved for mayo
  • 1/2 cup kewpie mayo
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoons powdered sugar
  • 2 ounces honey
  • 2 ounces butter
  • 5 pieces pearl onions, sliced thin
  • 1 stalk celery peeled and sliced thin
  • Celery leaves (yellow leaves from inside only) for garnish
  • 1 cup sugar
  • Onion seeds for garnish
  • 1/4 cup corn starch
  • 1/2 cup distilled vinegar


  1. For the shrimp, cut them into 1/2 inch pieces and toss in cornstarch and deep fry until cooked
  2. For the dressing: put butter, one ounce water, salt and chopped endive centers in a pot. Cover and cook until soft. Blend with correct seasoning and honey. Mix in the kewpie mayo.
  3. For the pickled onions and celery: put 1/2 cup water, distilled vinegar and 1/2 cup sugar in a pot. Heat until sugar is dissolved and pour over vegetables.
  4. For the candied walnuts: put remaining sugar, 1/2 cup water and walnuts in a pot and bring to a boil and simmer for five minutes. Drain well and toss with powdered sugar until well coated. Lay out on parchment and bake at 300 degrees until crunchy, which will be about 25 minutes.
  5. To assemble, place the endive dressing, fried shrimp, large endive leaves and pickled onions and celery in a bowl and gently toss, just coating leaves with dressing.
  6. Now, place the endive leaves on a plate, fill with the shrimp mixture and garnish with celery leaves and onion seeds.


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