Salad with Shrimp, Peas and Horseradish dressing
4 salad servings
4 tbsp. rapeseed oil
1 tbsp. apple cider vinegar
6–7 oz. cooked shrimps
5–6 oz. frozen or fresh shelled peas, cooked 1-2 minutes
2 tbsp. finely chopped dill
6–7 oz. baby shrimps
1 head Bibb salad
1 cup homemade mayonnaise or 1 cup good mayonnaise
3-4 tbsp. sour cream
2 tbsp. grated horseradish
Garnish: pea tendrils**
To make the salad, whisk vinegar and oil together in a bowl and add shrimps, peas and dill. Set aside.
To make the horseradish dressing, whisk mayonnaise, sour crème and horseradish in a small bowl.
To serve, place 2-3 leaves of salad on 4 plates. Place a mound of shrimp salad on each plate. Spoon a tablespoon of horseradish dressing on top of each mound of shrimp salad and garnish with dill. Serve remaining dressing on the side.
To make mayonnaise, take all the ingredients out of the refrigerator an hour before making the mayonnaise. If you use rapeseed oil, the mayonnaise will be a beautiful yellow color.
Makes 2 cups
2 fresh yolks or 1 whole egg*
4 tsp. vinegar
1 tbsp. Dijon mustard
¼ tsp. salt
pinch of freshly ground white pepper
1 tbsp. freshly squeezed lemon juice
1 cup of corn/rapeseed oil
Combine the egg yolks/white, vinegar, mustard, salt, white pepper and lemon juice. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified.
*mayonnaise can be made with both yolks and whites of an egg. It will be lighter and not quite so rich in taste.
** Pea tendrils, the shoots that appear on top of new pea plants, are tender little greens that taste like a cross between peas and spinach. Pea tendrils started to appear in the supermarkets and farmers markets around the year 2000.