Potato Asparagus Salad with Shrimp
- 600 grams small new potatoes
- 500 grams White pepper
- 1 Radicchio
- 1 handful Chervil
- 2 sprigs Tarragon
- 40 grams Walnut
- 4 tablespoons Walnut oil
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- freshly ground peppers
- 200 grams King prawn (ready to cook)
- 2 tablespoons Chile oil
- 4 centiliters Madeira Wine
Peel the potatoes, rinse, cut into wedges and cook about 15 minutes in salted water. Trim the bottom third of the asparagus, slice the stalks into thirds, and add to the potatoes for about the last 7 minutes and finish cooking together.
Rinse the radicchio, spin dry and chop. Rinse the herbs, shake dry, pluck the leaves from the stems and chop coarsely. Chop the walnuts.
To make the dressing, mix the oil with 1 tablespoon lemon juice and the vinegar and season with salt and pepper.
Drain the potatoes and asparagus well. Coat with the dressing and let rest for about 10 minutes.
Meanwhile, rinse the shrimp, pat dry and saute in the hot chili oil for about 2 minutes. Deglaze with the lemon juice and Madeira. Season with salt and pepper.
Mix the radicchio with herbs into the vegetables and season. Arrange on plates, sprinkle with nuts and distribute the prawns and Madeira sauce over it.