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