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1
Fill a large bowl halfway with ice water and set aside.
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2
Bring a medium pot of salted water to a boil.
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3
Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes.
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4
Drain and immediately plunge into the ice water to stop the cooking.
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5
Let sit in the ice water a few minutes, then drain well.
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6
Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil.
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7
Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes.
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8
Drain well; let cool slightly.
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9
Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper.
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10
Slowly whisk in 1/2 cup olive oil until emulsified.
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11
Preheat a grill to high.
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12
Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper.
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13
Place on the grill cut-side down and grill until browned, 2 to 3 minutes.
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14
Flip and grill until tender, 1 to 2 more minutes.
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15
Keep the grill on.
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16
Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl.
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17
Add the vinaigrette and toss gently.
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18
Season with salt and pepper.
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19
Cover and set aside at room temperature.
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20
Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl.
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21
Add the shrimp and toss to evenly coat.
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22
Add 1/4 cup olive oil and toss to coat.
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23
Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes.
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24
Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute.
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25
Divide the salad among 4 plates and top with the shrimp.
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26
Photograph by David Malosh
