This salad is a tribute to old-school elegance—fresh, colorful, and irresistibly nostalgic. Originally created at the iconic Tornivoukas Hotel, Thessaloniki’s first luxury hotel, this dish blends tender shrimp, buttery potatoes, crisp lettuce hearts, and creamy cocktail sauce into a stunning, shareable salad that feels both indulgent and refreshing. It’s a Mediterranean spin on a seafood cocktail, elevated into a full meal.
Serves: 6–8
Prep time: 40 minutes
Total time: 40 minutes
Ingredients
For the Salad:
- 3 hearts of lettuce, leaves separated and hand-torn into large pieces
- 4–5 baby potatoes, boiled, peeled, and sliced once cooled
- 250 g cherry tomatoes, halved
- 500 g shrimp, boiled, peeled, and deveined — cut half into bite-sized pieces, leave the rest whole for garnish
- 3 hard-boiled eggs, peeled and quartered
Optional garnish: Boil 6–8 small crayfish and arrange them on top for a special presentation.
For the Classic Cocktail Sauce:
- 4 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp cognac (or brandy)
- 1 tbsp lemon juice
- A few drops of Worcestershire sauce (optional)
- Salt and freshly ground pepper, to taste
Instructions
- Prepare the shrimp
Bring a large pot of salted water to a gentle boil. Add the shrimp and cook for just 2–3 minutes until pink and opaque. Drain and cool immediately under cold running water to stop the cooking. Pat dry, then cut half the shrimp into small chunks and leave the rest whole for visual appeal. - Boil the potatoes and eggs
In a separate pot, boil the baby potatoes in salted water until fork-tender. Let them cool, then peel and slice into rounds. For the eggs, boil for 9–10 minutes, cool under cold water, peel, and cut each into quarters. - Make the cocktail sauce
In a small bowl, whisk together mayonnaise, ketchup, cognac, lemon juice, and a few drops of Worcestershire (if using). Season with a pinch of salt and freshly ground pepper. Taste and adjust lemon or salt if needed—it should be creamy, tangy, and just a little sweet. - Assemble the salad
In a large serving bowl or platter, layer the torn lettuce hearts as a base. Scatter the sliced potatoes and halved cherry tomatoes across the greens. Spoon over the chopped shrimp, then nestle the whole shrimp around the edges or on top for decoration. Arrange the quartered eggs attractively on top. - Add the finishing touch
Drizzle or dollop the cocktail sauce generously over the salad just before serving. For a show-stopping finish, place the boiled crayfish (if using) on top.
Tips & Serving Suggestions
- Chill before serving: This salad tastes best slightly chilled, especially in warm weather.
- Make ahead: Prepare all components a few hours ahead and assemble just before serving to keep the lettuce crisp.
- Presentation tip: Serve in a large glass bowl or arrange in a ring on a platter for a vintage buffet-style look.
- Add crunch: A handful of toasted pine nuts or crushed crackers can add a fun texture contrast.
This legendary Mediterranean salad is a throwback to the golden age of hotel dining—simple yet refined, luxurious without being fussy. Whether served as a starter or a light main dish, it’s sure to impress with its balance of flavors and timeless charm.