Lukewarm Salad Of Chanterelles and Prawns and Other All-egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 king prawns
- olive oil
- 1 clove garlic
- salt and pepper
- 200 g chanterelles
- butter
- 1 dash orange juice
- 1 handful beans (broad beans)
- 2 slices white bread, debarked
- 4 spring onion (s)
- 1 handful beans, yellow (wax beans)
- 1 nectarine (s)
- some sugar, brown
- 1 lettuce (lettuce heart)
- 2 tablespoon red cabbage seedlings
- 1 tablespoon oil (argan oil)
- 1 teaspoon oil (lime oil)
- Vinegar (sherry vinegar)
- 1 some lime (s), juice from it
- some sugar
- some chili powder
- some sea salt (Fleur de Sel)
Print Recipe
Pin Recipe Instructions
- Remove bowel from the king prawns and fry 1 tablespoon of olive oil together with the garlic until crisp, degrease on kitchen paper and season with a little salt.
- Clean the chanterelles, fry them with a little oil first, then reduce the heat, add a little butter and season with salt.
- Reduce the orange juice a little, add a little butter and sauté the broad beans in it. Press the kernels out of the skin and let them steep in the juice. Salt carefully.
- Cut the white bread into cubes and fry in 1 tablespoon of olive oil until crispy.
- Clean the spring onions and cut into larger diamonds. Fry in a little oil.
- Clean the wax beans and cook for 8 minutes, cut into larger pieces.
- Cut the nectarine into wedges and fry in a little oil with a little sugar.
- Wash the lettuce heart and tear it into large pieces.
- Cut off the red cabbage seedlings.
- Mix a vinaigrette with the argan oil, lime oil, 1 tablespoon olive oil, vinegar and lime juice, season with salt, pepper and sugar.
- Serving: Arrange all the ingredients on a plate as desired, napkin with the vinaigrette and season with fleur de sel and chilli.
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