Carrot and Cauliflower Salad with Shrimp
- 1 medium-sized Cauliflower
- 2 bunches carrots
- 1 tablespoon honey
- 1 tablespoon sugar
- 200 milliliters Carrot juice (from a jar)
- 400 milliliters vegetable oil
- 40 grams Frisée
- 2 tablespoons olive oil
- 30 grams butter
- 8 shrimp
- 1 sprig Tarragon
- Watercress flowers (and leaves, for garnish)
- 1 tablespoon Sour cream (for garnish)
Rinse cauliflower and divide into florets. Rinse carrots, peel and blanch cauliflower and carrot in a pot of boiling salted water for 8 minutes, drain, rinse with cold water and drain again. Mix honey in a bowl with sugar and salt and gradually whisk in lemon juice, carrot juice and oil.
Mix vegetables in a bowl, cover with vinaigrette and let rest for 15 minutes. Rinse frisee lettuce, trim, pat dry and tear into bite-sized pieces. Pluck tarragon leaves from stem and finely chop. Heat olive oil and butter in a pan, fry shrimp on each side for 4 minutes and season with salt and tarragon.
Arrange frisee lettuce on four plates, add vegetables and shrimp and sprinkle with remaining vegetable vinaigrette. Serve garnished with watercress flowers with leaves and a little sour cream.