Prawn Salad with Croutons and Vinaigrette

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Prawn Salad with Croutons and Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the salad
1 small Lettuce
½ bunch Arugula
8 leaves Sorrel
1 red Endive
8 Radish
4 slices Toast
4 tablespoons butter
salt
1 cut Galia melon
4 sun-dried tomatoes
1 garlic
2 tablespoons butter
1 Cinnamon stick
12 King prawn (ready to cook, peeled and deveined)
For the vinaigrette
100 grams Sour cream
100 milliliters Whipped cream
1 tablespoon medium hot Mustard
1 teaspoon liquid honey
freshly ground peppers
For the garnish
4 tablespoons toasted Pine nuts
How healthy are the main ingredients?
ArugulaEndiveRadishsalttomatogarlic

Preparation steps

1.

For the salad, rinse salad greens, spin dry and pluck into bite-sided pieces. Rinse the radishes and slice into very thin slices. Mix with the salad and place on 4 plates. Remove crusts from bread, cut into cubes and fry until crispy in 2 tablespoons melted butter. Remove, drain on paper towels and sprinkle with salt.

2.

Peel melon and cut into cubes. Chop sun-dried tomatoes into small pieces. Peel the garlic and finely chop. Melt remaining butter and add the tomatoes, garlic and cinnamon stick. Rinse the prawns, pat dry and brown on all sides in tomato-cinnamon butter for 2-3 minutes. Add melon and cook until and warmed through.

3.

For the vinaigrette, mix all ingredients together, season to taste and place in a pitcher. Mix some vinaigrette with the prawn mixture and salad ingredients. Serve salad sprinkled with croutons and pine nuts and drizzle with a little dressing. Serve remaining dressing on the side.