This salad is easy to vary depending on what you have on hand; crumbled fresh goat cheese, chicken, or smoked trout can all be subbed in for the shrimp. It's especially refreshing when the ingredients are cold.
8 ounces sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally into 1-in. pieces
1/4 cup plus 1 1/2 tsp. anise-flavored liqueur, such as Pernod
1 tablespoon plus 3/4 tsp. kosher salt
2 bay leaves
1 lemon, halved, plus 3 tbsp. juice
1 pound medium (36 to 42 per lb.) raw peeled and deveined shrimp
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons mayonnaise
3/4 teaspoon pepper
1/2 cup chopped chervil*, plus 1/2 cup small chervil sprigs (1 3/4 oz. total)
6 medium radishes, sliced
1 small fennel bulb, trimmed and thinly sliced
Leaves from 1 small head butter lettuce
How to Make It
Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Boil snap peas until bright green (15 to 20 seconds), then drain. Rinse with cold water and add to ice water.
Meanwhile, in another large saucepan, combine 1/4 cup liqueur, 1 tbsp. salt, the bay leaves, and 1 qt. water. Squeeze juice from lemon halves into pan and add halves as well. Bring to a boil, stir in shrimp, and remove from heat. Let stand until shrimp are cooked through, about 3 minutes. Drain, rinse shrimp with cold water, and add to ice water with peas. Let stand until cold, then drain peas and shrimp well.
Whisk remaining 1 1/2 tsp. liqueur, 3 tbsp. lemon juice, the oil, mayonnaise, remaining 3/4 tsp. salt, and the pepper in a large bowl. Add peas, shrimp, chervil, radishes, and fennel, tossing to coat.
Serve with lettuce for people to use as a base for their salads if they like.
*If you can't find chervil, use equal parts fresh tarragon and flat-leaf parsley.