Summary

Ingredients

• 1 head oak leaf lettuce, white
• 1 head oak leaf lettuce, red
• 500 g salmon fillet (s)
• 150 g shrimp, (frozen or in brine)
• 1 bunch spring onion (s)
• 16 cherry tomato (s)
• 3 egg (s), hard-boiled, without egg yolks
• 8 tablespoon oil (grape seed oil, marinade)
• 3 tablespoon balsamic vinegar, white
• 1 tablespoon lemon juice
• 1 teaspoon mustard (Dijon mustard)
• 2 tablespoon yogurt
• 75 ml water
• 2 tablespoon herbs, chopped
• 1 clove garlic
• 1 tablespoon syrup (maple syrup)
• salt and pepper

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Instructions

1. Cut the salmon into 2 centimeter cubes, drizzle with lemon juice and refrigerate for an hour. Let the oil get hot in a pan, fry the cubes of salmon, drained on paper towels, season with salt and pepper and fry for another 3-4 minutes. Finally fry the shrimp and the spring onion cut into rings for about a minute. Mix the ingredients for the marinade. Toss the cleaned and spun dry salad in the marinade and distribute on the plates. Pour the salmon and shrimp over the salad, garnish with the halved cocktail tomatoes and the chopped egg.
2. Baguette goes well with it.