Ingredients
1 cucumber, peeled and sliced
1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil
1 small cauliflower, broken into florets
2 cooked potatoes, peeled
5 oz (150g) cooked large shrimp (prawns) peeled
3 tablespoons mayonnaise, homemade or ready-made
2 hard-boiled eggs, shelled and cut into wedges
Salt
1 tablespoon chopped parsley, to garnish
Serves 8
Put the cucumber in a bowl, sprinkle with salt and set aside for 30 minutes. In a salad bowl, beat the vinegar and oil together with a pinch of salt using a fork.
Meanwhile, bring a large pan of salted water to a boil. Add the cauliflower florets and boil for 10 minutes, or until they are just tender but still firm to the bite. Drain them well and pat dry.
Rinse the cucumber slices and pat dry with paper towels. Add the cucumber, cauliflower florets, potatoes and shrimp into a bowl and gently mix together. Add the mayonnaise and mix together again. Arrange the hard-boiled egg wedges around the salad, garnish with parsley and serve.
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