Shrimp Salad with Thousand Island Dressing

Shrimp Salad with Thousand Island Dressing and Beef Tenderloin with Salad Tartar

 

A rather filling lunch salad, for which peeling the shrimp is worth the
trouble. Add a classic Thousand Island dressing and a nice bread to
accompany it, and you have a really luxurious lunch!

4 portions

2¼ lbs (1 kg) unpeeled cooked shrimp
½ cucumber
1 red onion
2 avocadoes
1½ tbsp freshly squeezed lemon juice
sea salt flakes
freshly ground white pepper
approx. 3 oz (80 g) mixed salad greens
dill and lemon for serving
Thousand Island Dressing
1¼ cups (300 ml) sour cream
4 tbsp Heinz chili sauce
approx. 5 dashes Tabasco
sea salt flakes
1. Begin by combining the ingredients for the dressing.
2. Peel the shrimp.
3. Cut the cucumber into pieces. Remove the onion skin and cut the onion
into thin slices. Cut the avocadoes in half and remove the pits. Remove the
avocado flesh with a spoon.
4. Toss together the cucumber, onion, avocado, lemon juice, salt, and
pepper.
5. Divide the salad greens onto plates. Lay the vegetables on top, followed
by the shrimp and dill. Serve with lemon wedges and dressing.

Beef Tenderloin with Salad Tartar

Shrimp Salad with Thousand Island Dressing and Beef Tenderloin with Salad Tartar

A substantial and “everyday luxury” salad with beef tenderloin.

4 portions

1–1¼ lbs (500–600 g) beef tenderloin
butter
sea salt flakes
freshly ground pepper
Salad
¾ cup (200 ml) light crème fraîche or sour cream
2 tsp Dijon mustard
sea salt flakes
freshly ground pepper
1 red onion
10–12 gherkins
2 heads of romaine lettuce
3 tbsp capers
approx. 5 oz (150 g) bleu cheese
1. Preheat the oven to 350˚F (175˚C). Brown the meat in butter. Add salt
and pepper to taste. Afterward, cook in the oven until it reaches an internal
temperature of 130˚F (55˚C). Cover with foil and let rest 5–10 minutes.
2. Combine crème fraîche and mustard. Add salt and pepper to taste. Peel
and cut the onion into thin slices. Split the gherkins in half lengthwise.
3. Layer the lettuce, onion, gherkins, and capers in a large bowl. Toss with
the dressing and top with crumbled bleu cheese.
4. Cut the beef tenderloin into thin slices and serve with the salad.