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Shrimp and arugula salad with French sauce

Shrimp and arugula salad with French sauce, Prescriptions, Any category, Any kitchen, French cuisine, Salads

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.

Chicken muffins with cheese

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.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .