By editor
Originally published on Tue March 13, 2012 9:26 pm
I found this delicious and astonishingly simple salad in The Essential Jacques Pepin (Houghton Mifflin Harcourt 2011). The dressing on the potatoes and the butter from the shrimp rub shoulders with the escarole, which gets along with both, then the tarragon makes the whole thing sing. I've increased the potatoes a bit, as they're so good. It is meant to be a room-temperature salad, but it's good warm, too.
Makes 4 first-course servings
16 ounces small Yukon Gold potatoes, washed
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