Mixed Leaf and Prawn Salad Bowl
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 green Asparagus (woody ends cut off)
- 1 Frisée (torn into bite-sized pieces)
- 24 Spinach (torn into bite-sized pieces)
- 4 Radicchio (torn into bite-sized pieces)
- 1 bunch Chervil (leaves removed, some set aside to garnish, rest chopped)
- ½ bunch parsley (leaves removed and chopped)
- 12 cherry Tomatoes (yellow and red, halved)
- 12 Scampi (ready-to-eat, peeled, entrials removed)
- 4 olive oil
- Lemon pepper
- For the dressing
- ⅜ cup olive oil
- 1 lemon (juiced)
- 1 pinch sugar
- Lemon pepper
- Plus
- 1 Tbsp Vanilla oil
Preparation steps
1.
Cook the asparagus in salt water until al dente then drain.
2.
Arrange the frisée, spinach and radicchio leaves in salad bowls. Stir in the chopped herbs and place the asparagus on top.
3.
Season the tomatoes with ground black pepper and arrange on the salad. Fry the scampi in hot oil for 1-2 minutes on each side. Season with salt and lemon pepper.
4.
Mix together all the dressing ingredients and drizzle it over the salad. Place the scampi on top and serve garnished with chervil and vanilla oil.
