Russian Salad

16 ingredients
10 steps

Ingredients

  • 4 ounces button mushrooms, large
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice, freshly squeezed
  • 12 ounces shrimp, peeled, cooked
  • 1 dill pickle, large, finely chopped
  • 4 ounces fava beans
  • 4 ounces new potatoes, small, scrubbed
  • 4 ounces baby carrots, trimmed, peeled
  • 4 ounces baby corn
  • 4 ounces baby turnips, trimmed
  • 1 tablespoon olive oil
  • 4 eggs, hard-cooked, shelled
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch paprika
  • 2 anchovies (optional)

Directions

  1. 1
    Slice mushrooms thinly, then cut into matchsticks.
  2. 2
    Combine mayo & lemon juice.
  3. 3
    Fold half the mayo mixture into the mushrooms & shrimp, then add dill pickle & season to taste with salt & pepper.
  4. 4
    Bring large saucepan of salted water to boil, then add fava beans & cook 3 minutes.
  5. 5
    Drain & cool under running water, then pinch beans between thumb & forefinger to release them from their tough skins.
  6. 6
    Boil potatoes 20 minutes & the remaining vegetables for 6 minutes.
  7. 7
    Drain & cool under running water.
  8. 8
    Toss vegetables with oil & divide among 4 shallow bowls.
  9. 9
    Spoon on the dressed shrimp & place a hard-cooked egg in the center.
  10. 10
    OPTIONAL ~ If using anchovies, cut into fine strips & with 2 strips make an X on top of each egg, then sprinkle with paprika.

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