-
1
Bring 6 cups water to a boil in a medium saucepan.
-
2
Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper.
-
3
Reduce heat to a simmer and add shrimp.
-
4
Cook shrimp until shells turn red, only a minute or two.
-
5
Transfer to a large bowl of cold water, let cool, then peel and set aside.
-
6
Meanwhile, put beets in a saucepan, cover with water and bring to a boil.
-
7
Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes.
-
8
Remove and let cool on a plate until just cool enough to touch.
-
9
Slip off beet skins and discard.
-
10
Cut beets into small wedges.
-
11
Put in a bowl, season generously with salt and pepper, and add vinegar and oil.
-
12
Toss and let marinate for 15 minutes.
-
13
(You may prepare beets up to a day ahead.)
-
14
Make the remoulade: Stir together creme fraiche, mustard, cayenne, horseradish and capers.
-
15
Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill.
-
16
Refrigerate for an hour (or as long as overnight).
-
17
Just before serving, stir in lemon juice and check seasoning.
-
18
Assemble the salad just before serving: Make a bed of watercress on a large platter.
-
19
Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top.
-
20
Arrange shrimp here and there and surround with hard-cooked egg halves.
-
21
Give a last, very light sprinkle of salt and serve.
-
22
Pass remoulade at the table.
