Russian Salad

• 4 ounces button mushrooms, large
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 12 ounces shrimp, peeled, cooked
• 1 dill pickle, large, finely chopped
• 4 ounces fava beans
• 4 ounces new potatoes, small, scrubbed
• 4 ounces baby carrots, trimmed, peeled
• 4 ounces baby corn
• 4 ounces baby turnips, trimmed
• 1 tablespoon olive oil
• 4 eggs, hard-cooked, shelled
• 1 pinch salt
• 1 pinch pepper
• 1 pinch paprika
• 2 anchovies (optional)

1. Slice mushrooms thinly, then cut into matchsticks.
2. Combine mayo & lemon juice.
3. Fold half the mayo mixture into the mushrooms & shrimp, then add dill pickle & season to taste with salt & pepper.
4. Bring large saucepan of salted water to boil, then add fava beans & cook 3 minutes.
5. Drain & cool under running water, then pinch beans between thumb & forefinger to release them from their tough skins.
6. Boil potatoes 20 minutes & the remaining vegetables for 6 minutes.
7. Drain & cool under running water.
8. Toss vegetables with oil & divide among 4 shallow bowls.
9. Spoon on the dressed shrimp & place a hard-cooked egg in the center.
10. OPTIONAL ~ If using anchovies, cut into fine strips & with 2 strips make an X on top of each egg, then sprinkle with paprika.

button mushrooms, mayonnaise, lemon juice, shrimp, dill pickle, fava beans, potatoes, baby carrots, corn, baby turnips, olive oil, eggs, salt, pepper, paprika, anchovies

Taken from www.food.com/recipe/russian-salad-305910 (may not work)