Fresh dill, green onions, lemon, mustard and fruity extra-virgin olive oil are the vivid seasonings of this main course salad. When steaming the green beans, take care not to overcook them so they will retain their fresh green color.
Shrimp Salad with Potatoes and Green Beans
1 lemon wedge plus 2 Tbs. fresh lemon juice
4 green onions, white and light green portions finely chopped, trimmings reserved
3 Tbs. minced fresh dill, stems reserved
3/4 lb. boiling potatoes, cut into 1-inch pieces
3/4 lb. green beans, cut into 1 1/2-inch pieces
1 tsp. whole-grain Dijon mustard
3 Tbs. extra-virgin olive oil
1 Tbs. coarse kosher salt, plus more, to taste
3/4 lb. large shrimp, peeled and deveined
Freshly ground pepper, to taste
Fill a small saucepan three-fourths full with water. Add the lemon wedge, green onion trimmings and dill stems and bring to a boil over high heat. Cover, reduce the heat to low and simmer to blend the flavors while you cook the vegetables.
In a steamer over boiling water, steam the potatoes until just tender, about 15 minutes. Transfer the potatoes to a colander, drain briefly and then transfer to a large bowl. Using a rubber spatula, gently stir in 1 Tbs. of the lemon juice.
Add the green beans to the steamer and steam until just crisp-tender, about 6 minutes. Transfer the beans to a colander, drain briefly and then add to the bowl with the potatoes.
In a small bowl, combine the mustard and the remaining 1 Tbs. lemon juice. Gradually whisk in the olive oil. Add to the potatoes and green beans. Add the chopped green onions and the minced dill and stir gently to combine.
Increase the heat under the seasoned water to high and bring to a boil. Add the 1 Tbs. salt and the shrimp. Return the water to a boil, then reduce the heat and simmer until the shrimp are just cooked through, about 2 minutes. Drain well.
Cut the shrimp into 3/4-inch pieces and add to the salad. Toss to combine. Season the salad with salt and pepper and serve immediately. Serves 2.