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Shrimp, Fennel and Radish Salad

Shrimp, Fennel and Radish Salad

By Diane UngerApril 10, 2017

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

San Francisco's Tartine Bakery & Cafe 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 trout 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, then transfer to ice water to stop the cooking. Dry the shrimp well before using.

Ingredients
  • 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, halved, cored and shaved

  • 4

    radishes, trimmed and shaved

  • 8

    large bibb lettuce leaves, washed and dried

Step 1

In a medium bowl, whisk together the mayonnaise, oil, dill, mustard, lemon, 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.

Step 2

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

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