Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. Adding fresh herbs to anything being packed to go maintains freshness, so that when you open your lunchbox, it tastes as if you just picked it from the garden (rather than toted it on the subway). Shrimp can also be left overnight without becoming sad and soggy. Here, I sautéed them with Old Bay and butter for a nice spicy contrast to the sweet vegetables.
The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me. Letting it sit overnight only accentuates the shallot flavor, and since I have a penchant for all things tart and tangy in dressings, this was a plus for me. If you like a sweeter vinaigrette, add more oil, or even a pinch of sugar or a squeeze of honey.
If you wish to add on, pickled red onions and feta cheese would pair nicely with this salad, as well.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 small shallot, minced (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 1 cup sliced radishes (4 to 5 radishes)
- 1 large cucumber, sliced 1/8-inch thick
- 1/4 cup dill fronds
- 2 tablespoons roughly chopped fresh parsley leaves
- 2 tablespoons unsalted butter
- 1 teaspoon Old Bay seasoning
- 3/4 pound large shrimp, peeled and deveined
In a medium bowl, whisk together oil, vinegar, and shallot. Season to taste with salt and pepper. Add radishes, cucumbers, dill fronds, and parsley and toss to coat. Set aside.
In a medium skillet, heat butter over low heat until melted. Stir in Old Bay and cook until foaming subsides, about 30 seconds. Add shrimp, season to taste with salt and pepper, and cook over low heat until just pink, 3 to 4 minutes total. Transfer to a plate and let cool. Pack salad and shrimp separately in to-go containers and refrigerate at least 4 hours and up to overnight. To serve, arrange shrimp on top of salad and serve.