ingredients

• 250 g cooked shelled shrimps
• 1 green apple
• 1 small cucumber
• 4 young celery stalks
• 500 g firm potatoes
• 1 lemon juice
• 1 Roman salad
• 1 large bowl. to s. chopped chives
• 1 tbsp. to c. curry powder
• 3 tbsp. to s. mayonnaise

Equipment

- 1 saucepan
- 1 board 1 knife
- 4 pretty bowls

Steps

Step 1

In advance: cook potatoes approx. 20 minutes in boiling water; drain, let cool, peel them.

2nd step

15 min before serving: cut the unpeeled cucumber in 2 in the length then in half-moons. Thin the celery in very thin slices. Cut the unpeeled apple into cubes, mix with lemon. Mingle mayonnaise, curry, 3 tbsp. to s. of water, pepper with the mill.

Step 3

To serve: wash, dry, arrange the leaves of romaine corolla in 4 pretty bowls. Mingle on cucumber, celery, potatoes cut into 4, apple and shrimp. Spread the sauce with a spoon. Sow the chives.