This salad will definitely be on rotation for me, especially as it gets cooler in NYC. Super satisfying and a delicious bite with the fennel, red onion, and grainy mustard. Serves 1. 

INGREDIENTS:

Fennel, sliced thin on the mandoline 
Red onion, sliced thin on the mandoline
JF Roasted Potatoes 
JF Sautéed Shrimp
Chives, chopped 
JF Simple Mustard Vinaigrette + extra grainy mustard, to taste 
JF Spicy Salt, to taste 

JF Roasted Potatoes:
1 bag fingerling potatoes, cleaned
Olive oil
JF Spicy Salt

JF Sautéed Shrimp:
Olive oil
25 wild caught shrimp, cleaned and deveined
2 garlic cloves, chopped

PROCESS:

JF Roasted Potatoes
Add pre-rinsed potatoes to salted, boiling water and cook until tender. Pull the smaller potatoes out first as the larger ones continue to cook. Rinse and drain. 

Preheat the oven to 375º. Toss the potatoes in olive oil on a large sheet tray. Gently ‘smash’ each with the bottom of a glass or small bowl. Season with JF Spicy Salt. Convection roast until golden brown, drizzling over more olive oil as needed. When done, set aside before assembling in our salad. 

JF Sautéed Shrimp
In a large pan begin to warm your olive oil. Sauté the shrimp until just pink and curled. When they’re nearly done, work in your chopped garlic, allowing it to soften slightly over the heat. Set aside. 

Warm Potato Salad with Shrimp
In a small dish whisk additional grainy mustard into my JF Simple Mustard Vinaigrette to achieve a true grainy dressing.