Our snap bean and radish salad is a fun and zesty appetizer. While this recipe does require several hours before it’s ready, the actual steps are hardly difficult. Start with the pickling liquid which combines vegetables, seeds, and seasoning for a sharp taste. Cook the shrimp with lemon for a citrus flavor before cooling it in the fridge. Throw in herbs, beans, and radish with your crustacean and the dish is done! The vegetables give it a satisfying crunch which pairs well with the tangy shrimp. This bean and radish salad is great to make ahead for a no hassle start to your meal.
Serves 6 to 8
1 sweet onion, minced
4 garlic cloves, minced
1 teaspoon celery seed, toasted and ground
1 teaspoon fennel seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 mustard seeds, toasted and ground
1 teaspoon ground white pepper
1 cup olive oil
1 cup champagne vinegar
1 cup lemon juice
2 lemons, sliced
1 tablespoon salt
For the shrimp:
1 lemon, sliced
2 tablespoons Old Bay Seasoning
3 pounds shell-on shrimp
1½-2 pounds snap beans, blanched until just tender
6-8 small radishes, thinly sliced
½ cup torn dill sprigs
¼ cup torn tarragon sprigs
For the pickling liquid:
For the salad:
1. Make the pickling liquid: In a container large enough for shrimp, combine all pickling ingredients and set aside.
2. Make the shrimp: Add lemon slices and Old Bay to a large pot of water. Add shrimp and simmer (but not boil) until firm but not quite cooked through. Remove shrimp, arrange in a single layer on a rimmed baking sheet, and set aside in refrigerator to cool completely.
3. Once shrimp are cooled, peel and transfer to pickling liquid. Set aside in refrigerator for at least 6 hours or overnight.
4. Make the salad: Drain shrimp, reserving liquid, and chop. In a large bowl, combine beans, radish, and 1⁄3 of shrimp (reserve the rest for another use). Coat generously with pickled shrimp liquid. Add herbs and gently toss.
- From Kevin Johnson, the Grocery, Charleston