SAVORY
SHRIMP SALAD:
1 lb.
shrimp, seasoned, cooked and chilled
2
avocados
12
tomato wedges
lemon
juice
dressing:
1 cup mayonnaise, preferably home-made
½ cup each chopped green onions &
chopped parsley
¼ tsp. salt
2 tbsp. lemon juice
1 tsp sugar
Mix
dressing ingredients together in a non-reactive bowl. Cover and chill for at
least 2 hours.
Just
before serving time, half avocados, remove stones, peel skin and cut each half
into slices. Brush avocados with lemon juice to prevent discoloration.
To
serve: Divide avocado and tomato wedges
between 4 serving plates. Arrange shrimp on top. Top with a dollop of
mayonnaise dressing.
HOME-MADE
MAYONNAISE:
1 to
2 egg yolks
1
tsp. white wine vinegar
2/3
cup olive oil
dash
of white pepper
½
tsp. salt
½ tsp
dry mustard
few
drops lemon juice
In a
well-dried and clean mixing bowl, beat the egg yolk, vinegar, salt, dry mustard
and pepper together with a whisk. Add olive oil, drop by drop, beating
continuously, until ½ cup of oil has
been added. Add a few drops of lemon juice, to bring mixture to the consistency
of cream. Add the remaining oil in a thin steady stream, beating continuously,
stopping the beating of oil from time to time to make sure the mixture is
combining well. When all the oil has
been added and the mayonnaise is thick, add extra lemon juice to taste and
adjust seasoning.
No comments:
Post a Comment