Russian Salad - cooking recipe

Ingredients

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)

Preparation

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