Prawn Salad with Croutons and Vinaigrette
Ingredients
- For the salad
- 1 small Lettuce
- ½ bunch Arugula
- 8 leaves Sorrel
- 1 red Endive
- 8 Radish
- 4 slices Toast
- 4 Tbsps butter
- salt
- 1 cut Galia melon
- 4 sun-dried Tomatoes
- 1 garlic clove
- 2 Tbsps 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 Tbsp medium hot Mustard
- 1 tsp liquid honey
- freshly ground peppers
- For the garnish
- 4 Tbsps toasted Pine nuts
Preparation steps
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.
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.
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.
