SALADE CAPRICE GOURMAND (SALAD GOURMET FANCY)

2 cups bean sprouts
2/3 cups pieces of jumbo Shrimps
1/2 cup thinly sliced mushrooms
1 tbsp chopped chives
1 tbsp chopped scallions
TO SERVE:
1/3 cup Vinaigrette made with olive oil, mustard, garlic, lemon juice and celery salt (to taste)
Croutons

Clean the sprouts and rinse them. Dry with paper towels. Combine with remaining salad ingredients in salad bowl.

When ready to serve, toss with the vinaigrette and sprinkle with celery salt. Serve with ready made croutons.

Servings: 3
Source: Elizabeth Lambert Ortiz, Cooking with the Young Chefs of France