Lukewarm Salad Of Chanterelles and Prawns and Other All-egg

Summary

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)

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Instructions

1. 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.
2. Clean the chanterelles, fry them with a little oil first, then reduce the heat, add a little butter and season with salt.
3. 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.
4. Cut the white bread into cubes and fry in 1 tablespoon of olive oil until crispy.
5. Clean the spring onions and cut into larger diamonds. Fry in a little oil.
6. Clean the wax beans and cook for 8 minutes, cut into larger pieces.
7. Cut the nectarine into wedges and fry in a little oil with a little sugar.
8. Wash the lettuce heart and tear it into large pieces.
9. Cut off the red cabbage seedlings.
10. Mix a vinaigrette with the argan oil, lime oil, 1 tablespoon olive oil, vinegar and lime juice, season with salt, pepper and sugar.
11. Serving: Arrange all the ingredients on a plate as desired, napkin with the vinaigrette and season with fleur de sel and chilli.