A salad for everyone, this is fresh and filling and rather bountiful-looking, if I do say! It’s the perfect end to a summer day, and I imagine you sitting on the deck or balcony or at a picnic table, enjoying the twilight, a glass of something chilly, and this pretty salad. Even better, maybe you’ve harvested the beans and tomatoes (and potatoes!) from your garden. This salad looks especially nice on wide, shallow, square or rectangular white plates. Serve with grilled bread, if you like (see directions in zucchini recipe that follows).

Serves 4

  • 16 baby red potatoes
  • Kosher salt
  • 1/2 pound green beans, trimmed
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 20 large shrimp, peeled
  • Freshly ground pepper
  • 3/4 pound small, ripe red, orange, yellow, or other colorful tomatoes (such as Green Zebra), cut in half or wedges
  • 3 tablespoons (any combination) basil, mint, or parsley leaves (sliced, coarsely chopped, torn into small pieces, or left as whole small leaves)
  • 6 ounces Bibb or Boston lettuce, torn into smaller pieces, washed and dried
  • 2 cups mâche or stemmed watercress (optional)
  • Vinaigrette, recipe follows
  • Sliced chives, scallion greens, and/or small edible flowers (such as chive blossoms or violets) for garnish (optional)

1. Put potatoes and 2 teaspoons salt in a Dutch oven or other large saucepan and cover with a couple of inches of water. Bring to a boil, reduce to a simmer, and cook until tender, about 18 to 22 minutes. Drain and spread out on a few layers of dish towels to dry and steam off excess moisture for 15 to 20 minutes.

2. Rinse saucepan and fill three-quarters full of water. Bring to a boil and add green beans and 1/2 teaspoon salt. Cook until beans are just tender, about 4 to 6 minutes. Drain and let cool in one layer on a dish towel.

3. Preheat gas grill on medium. Combine mayonnaise and mustard in a medium mixing bowl. Put shrimp in another bowl, season with 1/4 teaspoon salt, pepper, and 2 teaspoons mustard mixture. Toss well to coat shrimp. Cut potatoes in half and add to mustard mixture. Season with 1/2 teaspoon salt and toss gently until well-coated.

4. Arrange shrimp on grill, cover, and cook until well-marked on the bottom, about 2 to 3 minutes. Turn and cook for 1 minute more. Transfer to a bowl and cover loosely with foil. Arrange potatoes, cut-side down, on grill and cook until well-marked on the bottom, 3 to 5 minutes. (Don’t disturb potatoes for the first couple of minutes or they will stick.) Turn them over carefully with tongs and cook until skin side is lightly browned, about 2 minutes more. Transfer to a plate.

5. In a bowl, combine tomatoes with half of the herbs and a pinch of salt. In another bowl, put Bibb or Boston lettuce, mâche (if using), and remaining herbs, and sprinkle with a little salt. Put green beans in another separate bowl. Re-whisk or shake vinaigrette. Spoon 1 to 2 tablespoons vinaigrette over shrimp, 2 tablespoons on tomatoes, 2 to 3 tablespoons on lettuces, and 1 to 2 tablespoons on beans. Toss each gen tly, taste, and add a little more dressing if needed. Drizzle a little dressing on potatoes as well.

6. Arrange four shallow bowls or dinner plates on your counter. Mound lettuce at the top or in the center of each plate. Arrange shrimp, potatoes, beans, and tomatoes in groups up against lettuce. Sprinkle each salad with a tiny bit of salt and drizzle each with a bit more dressing if necessary (you will not use all the dressing). Garnish with chives, scallions, and/or edible flowers if using. Serve right away.


  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons plus 1 teaspoon white balsamic vinegar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon minced anchovy (about one anchovy)
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • Dash of Worcestershire sauce
  • Freshly ground pepper

1. Combine all ingredients (including several grinds of fresh pepper – be generous!) in a glass measuring cup or glass jar with a tight-fitting lid. Whisk or shake vigorously to combine. (If making ahead, be sure to bring to room temperature before using and mix again.)

This recipe was originally published with the article, Scrumptious Salads Fresh Off the Grill.