Russian Salad

159

Ingredients:

• Potatoes – 100 gms, cooked in salted boiling water
• Fresh Broad Beans – 100 gms, shelled, cooked in salted boiling water
• Baby Carrots – 100 gms
• Baby Sweetcorn – 100 gms
• Baby Turnips – 100 gms
• Button Mushrooms – 100 gms, cut into thin pieces
• Prawns – 350 gms, cooked, peeled and deveined
• Mayonnaise – 125 ml
• Lemon Juice – 1 tblsp
• Bottled  Capers – 2 tblsp, drained and rinsed
• Salt and Pepper
• Extra Virgin Olive Oil – 2 tblsp
• Hard-boiled Eggs – 2, shelled and halved
• Anchovy Fillets – 4, canned, drained and halved
• Paprika – to garnish

Method:

1. Cook the carrots, sweetcorn and turnips in a large saucepan of lightly salted boiling water for 5 to 6 minutes.
2. Mix the mushrooms and prawns together in a bowl.
3. Mix the mayonnaise and lemon juice together in a separate bowl, then fold half the mixture into the prawn mixture.
4. Fold in the capers and season to taste with salt and pepper.
5. Drain the mixed vegetables, refresh under cold running water and tip into a bowl.
6. When the potatoes are cooked, drain, refresh and tip into the bowl.
7. Pop the broad beans out of their skins and add to the bowl.
8. Add the olive oil and toss to coat.
9. Divide the potatoes and vegetables between serving plates and top with the prawn mixture.
10. Place a hard-boiled egg half in the centre of each.
11. Garnish with the halved anchovies.
12. Sprinkle paprika and serve with the remaining mayonnaise mixture.