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This salad is a satisfying and light meal, with just a touch of dressing to enhance the whole-food flavors. Grind black pepper lightly over the finished salad before serving.
Serves 4
12 ounces baby potatoes, halved (or red-skinned potatoes cut into 1- to 2-inch pieces)
1 small fennel bulb, thinly sliced, plus 1 T chopped fronds
1, 8-ounce head lettuce, such as Boston or butter lettuce, leaves separated
¼ c cornichons (sweet gherkin pickles), sliced lengthwise
4 hard-boiled eggs, peeled and halved
1 lb large shrimp, peeled and deveined (thawed according to package directions)
Sea salt and freshly ground pepper
Dressing:
1 T + 1 tsp wine vinegar, red or white
2 tsp Dijon mustard
¼ c neutral-flavored oil (such as avocado or grapeseed)
Fill a large bowl with ice and water, set aside to have ready when it’s time to arrest the cooking in the shrimp.
Place prepared potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 1 tsp sea salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of the knife, 15 to 20 minutes. Remove potatoes with a slotted spoon, reserving the hot water.
Return the water to a boil and add shrimp. Cook, stirring occasionally until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to the ice-water bath until cool.
Meanwhile, mix the dressing:
¼ tsp sea salt, the 1 T + 1 tsp wine vinegar and 2 tsp mustard. Slowly add the oil while vigorously stirring or whisking to blend the ingredients without separating. Stir in fennel fronds, if using.
Drain the shrimp well. Toss the lettuce leaves and sliced fennel with 2 T of dressing; arrange on a platter. Top with potatoes, shrimp, cornichons and eggs. Drizzle with the remaining dressing and serve.