Shrimp, Snap Pea, and Chervil Salad
Photo: Annabelle Breakey; Styling: Randy Mon
This salad is easy to vary depending on what you have on hand; crumbled fresh goat cheese, chicken, or smoked trout can all be subbed in for the shrimp. It’s especially refreshing when the ingredients are cold.
How to Make It
Step 1
1
Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Boil snap peas until bright green (15 to 20 seconds), then drain. Rinse with cold water and add to ice water.
Step 2
2
Meanwhile, in another large saucepan, combine 1/4 cup liqueur, 1 tbsp. salt, the bay leaves, and 1 qt. water. Squeeze juice from lemon halves into pan and add halves as well. Bring to a boil, stir in shrimp, and remove from heat. Let stand until shrimp are cooked through, about 3 minutes. Drain, rinse shrimp with cold water, and add to ice water with peas. Let stand until cold, then drain peas and shrimp well.
Step 3
3
Whisk remaining 1 1/2 tsp. liqueur, 3 tbsp. lemon juice, the oil, mayonnaise, remaining 3/4 tsp. salt, and the pepper in a large bowl. Add peas, shrimp, chervil, radishes, and fennel, tossing to coat.
Step 4
4
Serve with lettuce for people to use as a base for their salads if they like.
Step 5
5
*If you can't find chervil, use equal parts fresh tarragon and flat-leaf parsley.
Ingredients
8 ounces sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally into 1-in. pieces
1/4 cup plus 1 1/2 tsp. anise-flavored liqueur, such as Pernod
1 tablespoon plus 3/4 tsp. kosher salt
2 bay leaves
1 lemon, halved, plus 3 tbsp. juice
1 pound medium (36 to 42 per lb.) raw peeled and deveined shrimp
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons mayonnaise
3/4 teaspoon pepper
1/2 cup chopped chervil*, plus 1/2 cup small chervil sprigs (1 3/4 oz. total)
6 medium radishes, sliced
1 small fennel bulb, trimmed and thinly sliced
Leaves from 1 small head butter lettuce
Directions
Step 1
1
Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Boil snap peas until bright green (15 to 20 seconds), then drain. Rinse with cold water and add to ice water.
Step 2
2
Meanwhile, in another large saucepan, combine 1/4 cup liqueur, 1 tbsp. salt, the bay leaves, and 1 qt. water. Squeeze juice from lemon halves into pan and add halves as well. Bring to a boil, stir in shrimp, and remove from heat. Let stand until shrimp are cooked through, about 3 minutes. Drain, rinse shrimp with cold water, and add to ice water with peas. Let stand until cold, then drain peas and shrimp well.
Step 3
3
Whisk remaining 1 1/2 tsp. liqueur, 3 tbsp. lemon juice, the oil, mayonnaise, remaining 3/4 tsp. salt, and the pepper in a large bowl. Add peas, shrimp, chervil, radishes, and fennel, tossing to coat.
Step 4
4
Serve with lettuce for people to use as a base for their salads if they like.
Step 5
5
*If you can't find chervil, use equal parts fresh tarragon and flat-leaf parsley.
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