Yield: 4 servings
12 ounces baby potatoes, halved (quartered, if large)
Salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon wine vinegar, red or white
2 teaspoons Dijon mustard
¼ cup neutral-flavored oil, such as grapeseed or canola (do not use olive oil)
1 small fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds
1 (8-ounce) head lettuce, such as Boston or butter, leaves separated
¼ cup cornichons (very small pickles), sliced lengthwise
4 hard-cooked eggs, halved
1. Fill a large bowl with ice and water. Set aside.
2. Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Remove potatoes with a slotted spoon, reserving the hot water.
3. Return water to a boil; add shrimp. Cook, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to the ice-water bath until cool.
4. Meanwhile, make the dressing: Mix together ¼ teaspoon salt, vinegar and mustard. Slowly add oil while vigorously stirring or whisking to blend the ingredients without separating. Stir in fennel fronds.
5. Drain the shrimp well. Toss lettuce and sliced fennel with 2 tablespoons of dressing; arrange on a platter. Top with potatoes, shrimp, cornichons and eggs. Drizzle with remaining dressing, and serve.
Per serving: 375 calories; 20g fat; 4g saturated fat; 368mg cholesterol; 32g protein; 19g carbohydrate; 4g sugar; 4g fiber; 978mg sodium; 158mg calcium
Adapted from a recipe from Martha Stewart Living