Shrimp Salad on a Croissant with White Bean “Mayo”

recipe picture

Describe by James Ransom
  • Makes
    3 to 4 sandwiches, reckoning on how unparalleled you pile on
Creator Notes

I devour every sandwich on a croissant, be it rooster salad, roast beef, or egg salad, nonetheless I especially bask in small salad. I devour to position it on mini croissants and support it as an appetizer or beautiful on a gigantic one for a gigantic summer lunch. I frequently effort the mayo-blended-with-protein ingredient, and I’m undecided this solves it, nonetheless this white bean “mayonnaise” is sure a gigantic replace for regular. I’m envisioning mixing it with horseradish for roast beef or with garlic for an aioli. —inpatskitchen

Test Kitchen Notes

WHO: Inpatskitchen is a five-time contest winner and retired seafood retailer—that you might additionally utter she knows a ingredient or two about small.

WHAT: An easy, seaside riff on a rooster salad sandwich.

HOW: Produce a vegan “mayonnaise” by mixing collectively white beans, lemon, Dijon mustard, salt, and oil. Toss it with cooked, chopped small and classic rooster salad substances devour chopped celery and cayenne, then sandwich it between two croissant halves and dig in.

WHY WE LOVE IT: Earlier than we lose you at “small sandwich,” support in suggestions this: Shrimp sandwiches are a mainstay of Scandinavian delicacies and once that you might additionally honest maintain gotten a chunk, it is most likely you’ll possibly well leer why. It be the ideal meals for prolonged summer days (the solar barely devices there!) and goes excellently with a pilsner. —The Editors

  • Test Kitchen-Well-liked

  • For the white bean mayo:

  • 1 cup

    cooked, rinsed, and drained white beans (Northern or Cannellini)

  • 2 tablespoons

    recent lemon juice

  • 1/2 teaspoon

    Dijon mustard

  • 1/2 teaspoon


  • 1 teaspoon

    agave nectar

  • 3/4 cup

    vegetable or canola oil, plus more as wanted

  • For the sandwich and assembly:

  • 2 cups

    cooked, peeled, deveined, and chopped small (I dilapidated 1 pound of Key West Pinks)

  • 1/2 cup

    diced celery

  • 1/4 cup

    sliced green onion

  • 1/4 cup

    minced parsley

  • 1/8 teaspoon

    cayenne pepper

  • 1 tablespoon

    minced dill

  • 3/4 cup

    white bean mayo

  • Salt and pepper, to taste

  • 4

    croissants, halved

  1. For the white bean mayo:
  2. In a meals processor or with an emulsifier, purée the beans, lemon juice, mustard, salt, and agave unless tender. Add the oil and direction of unless you fetch a mayonnaise-devour consistency.
  3. Refrigerate unless in a position to narrate.
  1. For the sandwich and assembly:
  2. In a medium bowl, mix all substances aside from the croissants. Divide the salad among the many croissants, then sandwich the halves collectively. Withhold the sandwich chilled unless serving.

I deem I fetch my bask in for meals and cooking from my mom, who modified into an incredible cook. She would commence baking and freezing a month earlier than Christmas in dispute to host our monumental commence house on Christmas afternoon. I watched and I realized…to for the time being I are attempting no longer to procrastinate in phrases of entertaining.
My cooking model is reasonably unparalleled everywhere, though I’m with out a doubt partial to Greek and Italian delicacies. Oh sure, throw a small bit Cajun in there too!

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