- 3/4 cup mayonnaise
- 4 cups lightly packed baby spinach leaves, rinsed and drained
- 3/4 cup lightly packed Italian parsley, rinsed and drained
- 1/2 cup lightly packed fresh tarragon leaves
- 1 tablespoon lemon juice
- 1 tablespoon chopped shallots
- 3 anchovies, drained
- 1 head iceberg lettuce, rinsed and drained
- 1 head radicchio, rinsed and drained
- 1 (14 ounce) can artichoke bottoms, drained
- 1 pound shelled cooked tiny shrimp, rinsed and drained
- 1 1/4 cups cherry or pear-shaped tomatoes (red, yellow, or a combination), rinsed, stemmed, and halved, if larger than 1 inch
- Fresh tarragon sprigs
- Paper-thin red onion rings
- In a food processor or blender, combine mayonnaise, spinach, parsley, tarragon leaves, lemon juice, shallot, and anchovies. Whirl until very smooth. Pour into a small bowl and chill until serving time.
- Remove and discard outer, wilted leaves on lettuce and radicchio. Cut lettuce and radicchio lengthwise through core into 4 equal wedges. Remove and discard tough core from radicchio wedges.
- Arrange one lettuce wedge and one radicchio wedge on each dinner plate. Place 1 artichoke bottom, cup side up, beside lettuce on each plate. Mound shrimp equally in artichokes, letting shrimp spill over edges. Arrange tomatoes alongside.
- Spoon about half the dressing equally over salads. Garnish with tarragon sprigs and red onion slices. Offer remaining dressing to add to taste.