Crab Salad, Homemade

Drain the shrimp in a colander and drain well. Peel the onion, cut into fine cubes and fill into a suitable bowl. Also finely dice the tomatoes and gherkins, add them to the onion cubes with the drained shrimps, sprinkle with the herbs and mix briefly.

Next, from the ingredients “vinegar … Sugar”, pour over the lettuce, mix well and leave in the refrigerator for one hour with the lid closed.

In the meantime, cut 3 to 4 iceberg lettuce leaves into thin strips, divide evenly between two deep salad plates, arrange the crab salad on top, sprinkle with a little dill and serve with the hard-boiled eggs.

Serve with: fresh baguette or tagliatelle Drink: well chilled white wine or Prosecco

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