My mother would make this salad often, especially during the summer. No need to fix anything else as this salad has vegetable, starch and protein. She always made it with sardines and used canned green beans. I kicked it up a notch with fresh green beans and shrimp. If you love sardines, by all means us them. I love them. You can also substitute poached tuna or canned tuna, poached salmon or any other poached fish that you like.
The salad is ideal for parties, brunches, lunches or whenever you want a light and refreshing meal. You can certainly serve a smaller portion if you wish to use it as a salad course. This is a great do-ahead meal. It can be made the day before our hours before serving. Take it to your next covered dish party.
INGREDIENTS:
- Â 3 to 4 Red skin potatoes (depends on size)
- 24 Jumbo shrimp, shelled and deveined (6 per person)
- 2 Lbs. green beans (I like using the hericot verts, but regular green beans are fine)
- 4 Hard boiled eggs
- Salt & Pepper to taste
- Thin slices of red onion
- Lemon-Garlic Vinaigrette
- Shrimp Boil:
- 1 Bottle of beer
- 1 Lemon cut into slices
- 4 Cups chicken broth
- 1 Tsp liquid crab/shrimp boil
- 1 Tbsp kosher salt
- 1 Tbsp peppercorns
INSTRUCTIONS:
Prep:
- These steps should all be done ahead of time to allow for the ingredients to cool to at least room temperature.
- Boil the potatoes until you can insert a sharp knife in and out of the center very easily. Remove and place in an ice bath to stop the cooking.
- Put all the shrimp boil ingredients in a pot and bring to a rapid boil. Add the shrimp and continue cooking until the shrimp are pink. It’s a good idea to pull a shrimp and give it a taste to make sure it’s the right doneness before removing from your stove. The shrimp should be tender and not rubbery. When cooked, drop them in an ice bath to stop the cooking.
- Boil and peel your eggs and set aside.
- Blanche your string beans in a pot of water with 2 tablespoons of kosher salt. Bring the water to a boil, drop in your string beans and cook to your preferred consistency. 3 to 4 minutes will give you a crisp green bean. 5 plus minutes will give you a more tender bean. Keep taste testing the beans until you get the consistency you desire. When done to your preference, drain them and place them in an ice bath to stop the cooking.
- Slice some red onion in thin rings. Use the amount you prefer.
- Assembly:
- Scatter your green beans on the bottom of a large platter. Sprinkle a small amount of the dressing and lightly salt and pepper them.
- Peel and slice the potatoes and cut into rounds about 1/4 inch think, laying them over the green beans. Sprinkle a small amount of the dressing and lightly salt and pepper them.
- Slice the boiled eggs and layer them over the potatoes.
- Toss the boiled shrimp in some of the salad dressing and layer over the top of the salad. Garnish with the onion rings and some celery leaves.
- At this point you can serve immediately or cover with plastic wrap and store in the refrigerator.
- I like to put extra dressing on the table when I serve for those who like their salad well dressed.
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