![Chicken Salad With Lemon-Sesame Dressing](https://static01.nyt.com/images/2022/06/01/dining/as-lemon-sesame-chicken-salad/as-lemon-sesame-chicken-salad-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino
![Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino](https://static01.nyt.com/images/2014/03/10/dining/10shrimp/10shrimp-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- ¾pound sugar-snap peas
- 2tablespoons Dijon mustard
- 3tablespoons red-wine vinegar, plus more for serving
- 1¼teaspoons coarse sea salt
- ¾teaspoon pepper, plus more for serving
- ½cup extra virgin olive oil, plus more for serving
- 1pound new fingerling or small yellow potatoes
- 1½pounds large shrimp, peeled
- ¾cup loosely packed mint leaves
- ¾cup coarsely grated young pecorino (or ½ cup aged)
- Crusty bread, for serving
Preparation
- Step 1
Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, ¼ teaspoon salt, and pepper to taste. Slowly whisk in the oil.
- Step 2
Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
- Step 3
While the potatoes are warm, slice them into ½-inch rounds, and place them in a small bowl. Gently toss them with ½ cup of the vinaigrette, 1 teaspoon salt, and ¾ teaspoon pepper. Spread them on a large platter to cool.
- Step 4
When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.
Private Notes
Cooking Notes
Prepared this today with Oregon Sugar Snap peas from my garden. Company loved it. It was a lovely cool summer dish which we enjoyed on the patio. Had a quart of beets from last summer frozen in Harvard Beet sauce, added thin slices of Walla-Walla sweet onions, and a small amount of fresh arugula which I let marinate for a few hours in the Harvard Beet sauce, on a bed of lettuce. Served with a Rosé wine and Ciabatta. Thanks, Melissa.
A lovely salad that hit all the high notes. The mustardy dressing pairs so well with everything. Found a mild, soft pecorino that was perfect --pecorino tuscano fresco Il fiorino. Added sliced red onion, salad greens (radicchio/arugula) on the bottom, and a few chopped artichoke hearts (jarred but not marinated).
Very nice summer salad with great textures and bright dressing. Mint and cheese great adds. No need to refrigerate if you’re serving within a couple of hours.
Surprisingly good. Cheese was perfect addition. My minor changes due to supplies and preferences - 1. garden fresh basil for mint. 2. Prepared shrimp in oven (per Ina Garten recipe) vs. boiling 3. made dressing per specs but used less than suggested (and I like a lot of dressing). 4. tossed in small amount of salad greens. Do add the last splash of vinegar. I Even served with crusty bread which was great.
I used steamed heirloom corn kernels in lieu of snap peas and it was a hit. Cubed fresh tomatoes too.
Delicious as written. We topped potato with a layer of fresh greens, and a touch of the dressing, before adding the shrimp and peas.
Made this tonight with the tiny, sweet bay shrimp we get here in Oregon, with sugar snaps and new potatoes from the farmers market and mint from our garden. Spectacular. Something to look forward to every spring
Flavors just didn’t work for us. Mint is just odd. And the vinaigrette was very harsh tasting. I like Dijon but it was just overpowering
Found this recipe a week ago so it wasn’t ideal for winter. But I made some modifications to make it a bit warmer. I replaced the Dijon mustard with a mixture of Worcestershire sauce, greek yogurt, and honey. I dry fried the snap peas on a pan using super high heat for a few minutes to make them a bit smoky and warm, and then I dry fried the shrimp after seasoning them with a bit of salt, pepper, and smoked paprika. I switched the mint for a mix of parsley and basil. Delicious!
Wonderful and quick late afternoon lunch! I oven-roasted the shrimp and threw in some frozen peas and a few scallions that needed to be used. Adjusted the mint just a little bit (per the other suggestions) and found the flavor to be well balanced. Great with a glass of rosé and some patio time!
I loved it. Not much to fitz with cooking wise so nice for summer when you dont want the oven on.
I followed the suggestion to grill shrimp and highly recommend (as it is summer, after all !). I instinctively used less mint, which I recommend. I would suggest to reduce the amount of vinaigrette by 1/3, otherwise a good recipe and will make again for future events this summer. I am refrigerating the leftovers and will sample tomorrow - I anticipate a better meld of flavors. As for cheese and fish, this Italian admonition is directed at fin fish and not necessarily shellfish!
The food police would disagree with you. They are always ready to slap the wrists of any who combine shellfish and cheese. (I disagree.)
I was doubting the combination of ingredients, but this is amazingly delicious! One modification I made was that I grilled my shrimp in a grill basket with a little olive oil, salt and pepper. Great summer main dish salad.
This salad just didn't hang together for us. Each ingredient was very good, but the tastes did not blend. We would not make again.
This was an amazing dish. Since sweet corn has just shown up at our farmer's market, I added the kernels from two ears to the sugar snaps, but that was the only thing I changed. Next time, though, I think I would add less salt, since the pecorino is salty.
I was skeptical, but it felt like fate since I happened to have every ingredient on hand. It's excellent. Simple, clean, a very unexpected combination and very, very tasty.
Advertisement