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Ingredients
Shrimp and Asparagus Salad
- Ingredients
- 14 stalks Asparagus (green)
- 1 Frisée (small)
- 24 Spinach
- 4 large Radicchio
- 1 bunch Chervil
- ½ bunch parsley
- 12 Cherry tomatoes (yellow and red)
- 12 large shrimp (ready to cook, peeled, deveined)
- 4 Tbsps olive oil
- also
- 1 Tbsp Vanilla oil
Rinse asparagus and snap off woody ends. Cook asparagus in salted boiling water until al dente. Drain and rinse. Rinse, trim and shake frisee, spinach and radicchio dry. Tear frisee and radicchio into bite-sized pieces. Divide between 4 small salad bowls. Rinse chervil and parsley, shake dry and strip leaves from stems.
Set aside a few sprigs of the chervil for garnish. Finely chop the rest of the herbs, mix with salad, and top with asparagus. Rinse cherry tomatoes, pat dry and halve. Place on salad and season with freshly ground pepper.
Fry shrimp in hot oil, 1-2 minutes per side. Season with salt and lemon pepper. Combine all ingredients for the dressing in a bowl and mix with an immersion blender. Drizzle dressing over salad, top with shrimp, and garnish with chervil. Finally, drizzle with vanilla oil. Serve immediately.