I had intended to make this recipe three weeks ago but something happened and I had to put it on hold. The stars aligned today and it turned out great. When my mom was over yesterday she gave me fresh radishes and snap peas from the Issaquah Saturday market. I had fresh arugula and parsley from my deck so all I needed was the shrimp. Even though it went against my plans to follow all recipe instructions I opted not to use chervil and fennel and went with all the fresh ingredients I already had. I'm so glad I waited to make this.
I served the salad with a trio of olive oil and spices and a fresh baguette.
A description of the oils - left to right:
Basil Olive Oil + herb seasonings from Napa Valley, (fancy) Balsamic Vinegar + Olive Oil from Modesto, CA, Olive Oil + Black Truffle salt from Napa Valley.
Things I learned from this recipe:
What exactly chervil is. You can use a tarragon and flat leaf parsley combo as a substitute if you don't have or can't find chervil.
Would I make this recipe again?:
Sure