Salad Victoria

"This cold appetizer is healthy, elegant and bursting with rich, tangy flavour thanks to the combination of shrimp, lemon juice and truffle oil. Wish I'd made it up, but it was actually created by a palace chef for Queen Victoria - it was one of her favourites!"
 
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Ready In:
18mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Peel the cucumber and slice it into matchsticks of the same approximate length and thickness as the asparagus. Sprinkle with salt and let leach for 10 minutes in a sieve. Boil a bit of salted water and cook the asparagus in a covered pan for three minutes until al dente. Rinse in a sieve under cold running water to drain and cool.
  • Distribute the cucumber matchsticks and asparagus over four plates. Sprinkle with half of the truffle oil. Arrange shrimp on top of the vegetables and sprinkle with the lemon juice and the rest of the truffle oil. Garnish with chives.

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RECIPE SUBMITTED BY

I'm an American who fell in love with Holland... and Europe... (and a Dutch guy) during an exchange program in my senior year of University. After I graduated I moved to the Netherlands and have lived here ever since. I love traveling, long-distance hiking, all water sports, reading, good movies, music and food. I have no 'favourite' cookbooks, but must say that good old Betty Crocker (I have four of them) has never let me down.
 
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