Summary

Ingredients

• 200 g lentils, red
• 250 g carrot (s)
• 300 ml broth
• 400 g scampi (frozen)
• 1 lettuce, curled, green (lollo bionda, frisee or mixed leaf salads)
• 1 bunch spring onion (s)
• 5 tablespoon vinegar (sherry vinegar)
• 1 teaspoon mustard
• 125 ml oil
• salt and pepper
• possibly bacon, small, lean cubes
• Chili sauce, sweet - hot, Asian
• sugar
• Oil, for frying

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Instructions

1. Thaw the scampi. Clean the carrots, cut them into very fine cubes and blanch them in boiling salted water for 2 minutes. Then chill and drain.
2. Rinse the lentils with cold water, drain and add to the boiling broth, cook uncovered over medium heat for 7-8 minutes. Drain the lentils in the sieve and let them cool. Clean the lettuce, pluck or cut into bite-sized pieces, wash and spin dry. Clean the spring onions and cut into very fine rings.
3. Mix the vinegar, mustard, salt, pepper and a pinch of sugar until smooth. Slowly pour in the oil. Mix half of the vinaigrette with the carrots, lentils and spring onions, leave to steep. Before serving, wash the scampi, pat dry, remove the intestines if necessary. Fry quickly on both sides in a (coated) pan in a little oil (they are done when they no longer look glassy), deglaze with a dash of Asian chilli sauce. Mix the rest of the vinaigrette with the lettuce, place in a large flat salad bowl, add the lentil mixture, top with warm scampi and serve immediately.
4. Also delicious: Fry fine, lean bacon cubes until crispy and pour over the scampi (or instead of the scampi, if you don`t like them). As a starter this is enough for approx. 8-10 people, for a full meal for 4.