Ingredients Jump to Instructions ↓

  1. Kosher salt

  2. 4 ounces fresh wax beans

  3. 4 ounces fresh green beans

  4. 1 pound fingerling potatoes

  5. 2 tablespoons olive oil

  6. Freshly ground black pepper

  7. 1/2 pound red and yellow grape or cherry tomatoes, halved

  8. 1 medium red onion, thinly sliced

  9. 2 tablespoons coarsely chopped fresh basil leaves

  10. 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

  11. 4 teaspoons ground fennel seed

  12. 1 1/2 teaspoons dry mustard

  13. 1 1/2 teaspoons ground coriander

  14. 2 teaspoons kosher salt

  15. 1/2 teaspoon freshly ground black pepper

  16. 1 pound jumbo (21 to 25 count) shrimp, shelled and deveined

  17. 1/4 cup olive oil

  18. 1/4 cup wine vinegar

  19. 2 teaspoons Dijon mustard

  20. 1 teaspoon honey

  21. 1 clove garlic, finely chopped

  22. 1 tablespoon anchovy paste

  23. Kosher salt and freshly ground black pepper

  24. 1/2 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Nicoise vinaigrette (recipe follows)

  2. Fill a large bowl halfway with ice water and set aside.

  3. Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.

  4. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.

  5. Heat your grill to high.

  6. Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.

  7. Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.

  8. To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.

  9. Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.

  10. Arrange the salad on 4 large plates and top with the shrimp.

  11. Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.


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