Russian Salad

Ingredients

• 4 ounces button mushrooms, large
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 12 ounces shrimp, peeled, cooked
• 1 dill pickles, 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.