Niçoise Salad with Spicy Grilled Shrimp

Ingredients:

Salad

• 110 g yellow wax beans, ends trimmed
• 110 g green beans, ends trimmed
• 450 g fingerling potatoes
• 2 tablespoons extra-virgin olive oil
• 220 g cherry tomatoes of different colors, halved
• 1 medium red onion, thinly sliced
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley

Vinaigrette dressing

• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon of honey
• 1 clove garlic, minced
• 1 tbsp anchovy paste
• 0.5 cups extra-virgin olive oil

Shrimps

• 450 g large shrimp, peeled and deveined (leave the tails on)
• 4 tsp ground fennel seeds
• 1.5 tsp mustard powder
• 1.5 tsp ground coriander
• 1/4 cup extra-virgin olive oil

Preparation:

1. Fill a large bowl halfway with ice water. Bring a medium saucepan of salted water to a boil. Add the yellow and green beans and cook until crisp-tender, 3-4 minutes. Drain and immediately plunge the beans into the ice water to stop the cooking. Let them sit in the ice water for a few minutes, then drain.
2. Meanwhile, place the potatoes in a medium saucepan, cover with cold, salted water, and bring to a boil. Reduce heat and simmer until almost cooked through (insert a knife into the potatoes; it should insert with slight resistance), 8-10 minutes. Drain well and let cool slightly.
3. Prepare the vinaigrette dressingIn a bowl, combine the vinegar, mustard, honey, garlic, and anchovy paste, season with salt and pepper to taste. Gradually whisk in 0.5 cups of olive oil, whisking until emulsified.
4. Preheat the grill to high heat. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil, and season with salt and pepper. Place them cut-side down on the grill and grill until golden brown, 2-3 minutes. Flip and grill until done, 1-2 minutes. Leave the grill on.
5. Combine the yellow and green beans, roasted potatoes, tomatoes, onion, basil, and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper to taste. Cover and let sit at room temperature.
6. Fry the shrimpIn a bowl, combine the fennel seeds, mustard powder, coriander, and 1/2 teaspoon each of salt and black pepper. Add the shrimp and toss to coat evenly. Add 1/4 cup of olive oil and toss to coat completely. Place the shrimp on the grill and cook until golden brown and crispy, 1 1/2 to 2 minutes.
7. Turn the shrimp over and continue cooking until cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.