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Scandinavian Shrimp Salad

February 24, 2019


From Martha Stewart Living

12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
¼ cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved


Place potatoes in a medium saucepan: add enough water to cover by 1 inch. Add
2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until
potatoes are easily pierced with the tip of a knife, 1 5 to 20 minutes. Meanwhile,
whisk together pickling liquid, mustard, and sugar Whisk in oil; season with salt and
pepper Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and
toss with 2 tablespoons dressing.

Return water to a boil; add shrimp Remove from heat and let stand, stirring
occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted
spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced
fennel with 2 tablespoons dressing; arrange on a platter Top with potatoes, shrimp,
cornichons, and eggs. Drizzle with remaining dressing; serve.


From → Recipes, Salad

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