Shrimp Salad With Horseradish Rémoulade - Recipes - The New York Times

Ingredients

  • 1 bay leaf
  • 1 thyme sprig
  • Salt and pepper
  • 12 large shrimp, about 1 pound, preferably wild
  • 6 small yellow or red beets
  • 2 tablespoons red wine or sherry vinegar
  • 3 tablespoons olive oil
  • + 12 more ingredients
    • 8 ounces (1 cup) crème fraîche
    • 2 tablespoons Dijon mustard
    • ¼ teaspoon cayenne
    • 4 tablespoons freshly grated horseradish
    • 1 tablespoon capers, roughly chopped
    • 1 tablespoon chopped tarragon
    • 2 tablespoons chopped parsley
    • 1 tablespoon chopped dill
    • Juice of ½ lemon
    • 4 handfuls watercress, tops only, about 6 ounces
    • 1 cup sliced celery, from tender inner stalks
    • 4 eggs, hard cooked for 9 minutes then cooled in ice water, peeled and halved

View full recipe at SpringPad

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