This delectable Leek and Shrimp Salad needs only brown bread and butter to make it a perfect summer meal. The salad can also be served as an accompaniment to cold chicken or salmon.I– lb. leeks, trimmed, washed, cooked until just tender and drained
3 medium-sized potatoes, peeled, cooked until just tender and drained
10 oz. prawns or shrimps, shelled
1 large avocado, peeled, stoned and chopped
½ teaspoon cayenne pepper
2 teaspoon salt
½ teaspoon black pepper
1 tablespoon finely chopped fresh chives
1 egg yolk
½ teaspoon salt
½ teaspoon dry mustard
1 teaspoon black pepper
5 fl. oz. olive oil
1 teaspoons lemon juice
1 teaspoon tarragon vinegar
First, make the mayonnaise. Place the egg yolk, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk or rotary beater, beat the ingredients together until they are thoroughly blended.
Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle.
Beat in a few drops of lemon juice from time to time to prevent the mayonnaise from becoming too thick.
When all the oil has been added, stir in the remaining lemon juice and the vinegar. Taste the mayonnaise and add more lemon juice if necessary. Set aside.
Slice the leeks and dice the potatoes. Put them in a salad bowl. Add the prawns or shrimps, avocado, cayenne, salt and pepper.
Pour over the mayonnaise and toss the salad well with two large spoons.
Place the salad in the refrigerator to chill for 30 minutes.
Remove the salad from the refrigerator and toss it once more. Sprinkle over the chives and serve immediately.