Snap Bean and Radish Salad - The Local Palate

Ingredients

• 1 sweet onion, minced
• 4 garlic cloves, minced
• 1 teaspoon celery seed, toasted and ground
• 1 teaspoon fennel seeds, toasted and ground
• 1 teaspoon coriander seeds, toasted and ground
• 1 mustard seeds, toasted and ground
• 1 teaspoon ground white pepper
• 1 cup olive oil
• 1 cup champagne vinegar
• 1 cup lemon juice
• 2 lemons, sliced
• 1 tablespoon salt
• For the shrimp:
• 1 lemon, sliced
• 2 tablespoons Old Bay Seasoning
• 3 pounds shell-on shrimp
• 1½-2 pounds snap beans, blanched until just tender
• 6-8 small radishes, thinly sliced
• ½ cup torn dill sprigs
• ¼ cup torn tarragon sprigs