May 21, 2013
[Photograph: Suzanne Lehrer]
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,
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