Ingredients portion 3
Rucola 1 bundle
Lettuce leaves 1 bundle
Frozen prawns 150 g
Cherry tomatoes 100g
Seedless olives 10 pieces
Parmesan cheese to taste
Olive oil 5 tablespoons
Wine vinegar 1 tablespoon
French mustard 1 teaspoon
Mustard ½ teaspoon
Garlic 1 clove
Honey 1 teaspoon
Salt to taste
Ground black pepper to taste
Cooking instructions 15 minutes
1 Boil the prawns for 5 minutes after the water has boiled. Salt a little when boiling.
2 While the prawns are cooking, make the sauce. Pour all the ingredients into a bowl and mix thoroughly with the whisk.
3 When the prawns are cooked, drain the water and add the prawns to the sauce.
4 Take the salads (do you already have them washed and dried? Aren’t they? If not, wash them under cold water and lay them on a towel and leave to dry (or blot with paper). Tear lettuces with your hands. I tear the ruccola coarsely, lettuce more finely. Place in a salad bowl.
5 Cut the tomatoes into halves or quarters, depending on size. Throw them in as well.
6 Cut the olives into 2 halves and send straight to the tomatoes and lettuce.
7 Pour the prawn sauce all over the top and stir with your hands, just to get the sauce on all the leaves.
8 Finely plan the cheese on top with a vegetable peeler.
Recipe tip If you make the sauce in advance and leave it in the refrigerator for 24 hours (without the prawns), it will be more uniform and tasty.
