This salad combines shrimp with cooked green beans, potatoes, carrots, peas, and beets, bound with mayonnaise made with olive oil. It is shaped into a smooth mound and decorated with reserved shrimp and vegetables.
Ingredients
Equipment
Method
- Wash the shrimp. Boil water with salt, and as it returns to a boil add the shrimp in their shells and 1 tbsp of the vinegar. Cook 4 minutes (less if shrimp are small), then drain. When cool enough, shell and devein. Set aside.
- Trim the green beans and wash. Boil in salted water until tender but still firm, then drain.
- Boil the potatoes in their skins in enough water to cover amply until easily pierced with a fork. Drain and peel while still hot.
- Peel the carrots and cook them as you cooked the beans, until tender but still firm.
- Drop the peas into salted boiling water and cook about 1 minute. Drain and set aside.
- Pat the beets dry. After the cooked vegetables cool, reserve a small quantity of each (including beets, but not potatoes) for decoration. Cut the remaining vegetables as directed: green beans into 3/8-inch lengths; potatoes, carrots, and beets into 3/8-inch cubes. Put them in a bowl with the capers and pickles.
- Reserve half the shrimp. Dice the rest and add to the bowl. Add the olive oil, remaining 2 tsp vinegar, and salt, then toss. Fold in half the mayonnaise to coat evenly. Taste and correct for salt.
- Turn onto a platter (preferably round) and shape into a shallow, flat-topped oval mound. Cover smoothly with the remaining mayonnaise.
- Decorate with the reserved vegetables and shrimp as you like.