Active Time
20 Mins
Total Time
35 Mins
Yield
Serves 6

This gorgeous salad is so colorful and perfect for any warm-weather gathering or even a quick lunch. Plus it features some of our summer faves: Peel 'n Eat Shrimp + Fresh Juicy Peach Slices + Watermelon Radishes. The shrimp gives us all those seaside, beachy vibes—even when we aren't on vacay.

How to Make It

Step 1

Combine water and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet, about 10 minutes.

Step 2

Meanwhile, combine potatoes, 2 tablespoons of the salt, and water to cover in a medium saucepan. Bring to a boil over high; reduce heat to medium-low, and cook until potatoes are fork tender, about 10 minutes. Drain and cool 10 minutes.

Step 3

Whisk together Champagne vinegar, lemon juice, garlic, shallot, herbs, celery seeds, mustard seeds, and remaining 1/4 teaspoon salt. Gradually add oil, whisking constantly.

Step 4

Toss shrimp with 2 tablespoons of dressing; let stand 10 minutes. Toss peaches with 2 tablespoons of dressing; let stand 10 minutes.

Step 5

Combine potatoes, romaine, and radishes in a large bowl. Toss with 2 tablespoons of dressing. Stir in shrimp and peaches. Divide mixture evenly among 6 plates; sprinkle with pecans. Drizzle with remaining dressing, and serve immediately.

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