Shrimp Salad with Peas and Chervil Vinaigrette
You can use tarragon in place of chervil.
Recipe information
Yield
serves 4 to 6
Ingredients
3 tablespoons fresh chervil leaves, coarsely chopped, plus more for garnish
1 garlic clove, finely grated
Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Freshly ground pepper
18 medium shrimp, peeled and deveined, tails left intact
1 cup frozen petit peas, thawed
8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips
Preparation
Step 1
Preheat the broiler. Make the vinaigrette: Whisk together the chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.
Step 2
Toss the shrimp with 1 tablespoon vinaigrette. Place the shrimp on a rimmed baking sheet lined with foil; broil until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.
Step 3
Combine the peas, snow peas, shrimp, and remaining vinaigrette; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 3 hours. Toss before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
