Shrimp, Fennel and Radish Salad

Ingredientes

⅓ cup mayonnaise

1 tablespoon extra-virgin olive oil

¼ cup minced fresh dill

1 teaspoon Dijon mustard

1 teaspoon lemon juice

Kosher salt and ground black pepper

1 pound large cooked shrimp, cut into ½-inch pieces

1 small fennel bulb, trimmed, halved, cored and shaved

4 radishes, trimmed and shaved

8 large Bibb lettuce leaves, washed and dried

Instruções

In a medium bowl, whisk together the mayonnaise, oil, dill, mustard, lemon juice and ¼ teaspoon each salt and pepper. Stir in the shrimp. In a separate bowl, combine the fennel, radishes and ½ teaspoon each salt and pepper.

Arrange the lettuce on individual plates. Arrange the fennel mixture over the lettuce, then top with the shrimp mixture.

Notas

San Francisco’s Tartine Bakery & Café is known for its rustic breads, as well as the casual charm of its pastries. They also make a mean sandwich. Case in point: a bay shrimp salad served on a toasted croissant. The sweet, tiny shrimp pair perfectly with trout roe and fresh fennel. We ditched the roe and paired the fennel with radish and a zippy mustard-mayonnaise dressing. Use a mandoline to make quick work of shaving the fennel and radishes. You can buy cooked shrimp in the seafood department of most grocers, or poach your own peeled and deveined shrimp in barely simmering water seasoned with 1 tablespoon black peppercorns and two bay leaves. Cook the shrimp until pink and opaque, then transfer to ice water to stop the cooking. Dry the shrimp well before using.

Don’t forget to cut away the core from the fennel bulb halves before shaving them. The core is often dense and fibrous.