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What You Need:
(To Serve: 4)
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1 bunch watercress
1 whole cauliflower
Salt
1 tablespoon fresh lemon juice
2 cups shelled, cooked medium shrimp
2 hard-cooked eggs, shelled and chopped
1 cup mayonnaise
1 tablespoon sharp prepared mustard
3 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
Pepper to taste
2 medium-sized tomatoes, peeled and cut into wedges
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Translate this recipe:
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| How To Cook: |
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1. Wash watercress well and cut off leaves, discarding any wilted leaves and stems; refrigerate. Cut off base and tough outer leave of cauliflower.
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2. Wash in cold running water, holding upside down. Put about 1 inch water in a large kettle and add salt to taste and lemon juice.
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3. Add whole cauliflower and cook, uncovered, 5 minutes. Cover and cook until just tender, about 20 minutes.
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4. Drain thoroughly; cool; and refrigerate. When ready to serve, arrange watercress on a platter or in a serving dish and top with cauliflower.
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5. Combine shrimp and eggs in a medium bowl. Mix mayonnaise, mustard, and dill; season with salt and pepper.
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6. Add to shrimp mixture and refrigerate. When ready to serve, arrange watercress on a platter; place cauliflower over it; top with shrimp mixture.
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7. Garnish with tomatoes and serve at once.
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