This shrimp salad is a celebration of juicy tomatoes and fresh corn.
This salad has a lot going on (shrimp!
crispy fried onions!)
Photo: Victor Protasio
in the best possible way.
Don’t skimp on the cornichons or fried onions; it’s the unexpected twists that make salads crave-worthy.
Serve this one to that person in your life who thinks salads are boring.
Add farro and reduce heat to medium-low.
Simmer until farro is just tender, 25 to 30 minutes; drain.
Spread farro on a rimmed baking sheet and let cool.
Bring a medium pot of generously salted water to a boil.
Add beans and cook until tender, about 4 minutes.
Transfer beans to a colander using tongs or a slotted spoon, reserving water in pot.
Rinse beans with cold water and pat dry.
Cut each in half.
Return water in pot to a boil.
Add shrimp; reduce heat to medium and simmer until shrimp are just pink, about 2 minutes.
Drain and let stand until slightly cool, 15 to 20 minutes.
Whisk vinegar, miso, and mustard in a medium bowl.
Place tomatoes, corn, cornichons, farro, beans, and shrimp in a large bowl.
Add crushed red pepper, salt, and miso mixture; toss to combine.
Gently stir in watercress and basil.
Transfer to a platter or plates.
Top with fried onions; serve with more crushed red pepper, if desired.
