Summary

Ingredients

• 1 romaine lettuce
• 200 g cocktail tomatoes
• 2 shallot (s), or small onions
• 0.5 ½ cucumber (s)
• 50 g pine nuts
• 3 slices toast bread, diced
• 250 g shrimp, or prawns
• 2 tablespoon mustard
• 2 tablespoon honey
• 40 ml white wine
• 50 ml cream
• 100 ml rapeseed oil, or sunflower oil or olive oil
• 3 cloves garlic
• 1 teaspoon, leveled vegetable stock
• 40 ml balsamic vinegar
• salt and pepper
• lemon juice
• Herbs Provence

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Instructions

1. For the salad:
2. Wash and chop the romaine lettuce, cherry tomatoes, shallots and cucumber. Pour into a bowl and mix.
3. For the dressing:
4. Put 100ml oil, 2 tablespoons honey, 2 tablespoons mustard, 40 ml white wine, 40 ml balsamic vinegar and 50 ml cream in a bowl and stir with a whisk. Add the vegetable stock and squeeze out the garlic clove, stir well again. Season to taste with pepper and salt.
5. For the topping:
6. Roast the pine nuts in a pan without oil until they are light brown, then transfer to a bowl.
7. For the croutons, heat the oil in a pan, peel and mash the garlic. Fry briefly in the pan. Then add bread cubes and fry until crispy. Finally (after it has cooled down) remove the remains of the garlic from the pan.
8. Finally, fry the shrimp or prawns in olive oil, season with pepper, salt and herbs of Provence and deglaze with lemon juice.
9. Serve:
10. First make a bed of lettuce from the mixed lettuce, then place the shrimp or prawns warm on top, spread the dressing over the top. Finally, there is the topping made from pine nuts and croutons.
11. This fits e.g., a ciabatta or a baguette.