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.

Kate Washington
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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

40 mins
Serves 4 (makes 6 1/2 cups) (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

314 calories; calories from fat 41%; protein 28g; fat 15g; saturated fat 2.2g; carbohydrates 18g; fiber 5.1g; sodium 574mg; cholesterol 174mg.