Russian Salad
Nutrition
Calories: 428.54 kcalCarbohydrates: 22.52 gProtein: 24.6 gFat: 28.08 gSaturated Fat: 4.24 gCholesterol: 151.53 mgSodium: 503.38 mgFiber: 2.91 gVitamin A: 94.08775 IUCalcium: 99.94 mgIron: 3.76 mg
Ingredients
- 4 oz large button mushrooms
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 12 oz shelled cooked shrimp
- 1 large gherkin chopped or 2 tbsp capers
- 4 oz fava beans shelled weight
- 4 oz small new potatoes scrubbed or scraped
- 4 oz young carrots trimmed and peeled
- 4 oz baby corn
- 4 oz baby turnips trimmed
- 1 tbsp olive oil
- 4 eggs hard-boiled and shelled
- 1 oz canned anchovy fillets drained and cut into fine strips
- ground paprika
- salt
- ground black pepper
Instructions
- Slice the mushrooms thinly, then cut into matchsticks. Combine the mayonnaise and lemon juice. Fold the mayonnaise into the mushrooms, then add the shrimp, gherkin or capers, and seasoning to taste.
- Bring a large saucepan of salted water to a boil, add the fava beans and cook for 3 minutes. Drain and cool under running water, then pinch the beans between thumb and forefinger to release them from their tough skins.
- Boil the potatoes for about 15 minutes, and the remaining vegetables for 6 minutes. Drain and cool under running water. Moisten the vegetables with oil and divide among four shallow bowls.
- Spoon on the shrimp mixture and place a hard-boiled egg in the center. Decorate the egg with strips of anchovy, sprinkle with paprika and serve.