Recipe: Scandinavian Shrimp Salad

INGREDIENTS

• 12 ounces baby potatoes
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1-pound large shrimp, peeled and deveined
• 1 head butter lettuce
• 1 fennel bulb, sliced thinly, fronds reserved
• 2 tablespoons capers, drained
• ¼ cup thinly sliced red onion
• 4 hard-boiled eggs, halved
   

INSTRUCTIONS

1. Place potatoes in a medium saucepan covered with water. Season with salt and bring to a boil.
2. Cover, reduce heat, and cook until tender – about 15 minutes.
3. Whisk together the mustard, honey, olive oil, and vinegar. Season to taste with salt and pepper.
4. Use a slotted spoon to remove potatoes to a bowl and toss with 2 tablespoons of dressing while still warm.
5. Return water to boil and add shrimp. Remove from heat immediately and let stand until shrimp are cooked throughout – about 3 minutes.
6. Transfer shrimp to an ice bath until cooled and drained well.
7. Layer lettuce leaves, sliced fennel, capers, and red onions on four serving plates.
8. Top with dressed potatoes, cooked shrimp, and eggs.
9. Drizzle with the desired amount of dressing and finish with fresh cracked pepper.
    

SERVES: 4