Summary

Ingredients

• 1 bowl rocket
• 250 g shrimp (s), cooked
• 1 onion (s), red, chopped
• 1 chilli pepper (s)
• 10 cherry tomato (s), halved
• 2 tablespoon balsamic vinegar
• 1 teaspoon, leveled sugar
• 1 teaspoon mustard (Dijon mustard)
• 2 cloves garlic)
• extra virgin olive oil
• 2 tablespoon parsley, smooth, chopped
• 2 tablespoon parmesan
• 2 tablespoon sprouts, small ones
• 2 tablespoon chives
• salt and pepper
• Balsamic Cream

Print Recipe Pin Recipe

Instructions

1. For the vinaigrette, mix the vinegar with 1/2 teaspoon salt, a pressed garlic clove, sugar, mustard and 4 tablespoons oil. Mix the onion, tomatoes and rocket in a bowl together with the vinaigrette.
2. Heat 3 tablespoons of olive oil in a pan. Sweat the chopped garlic and the chilli pepper in it. Fry the prawns in it over medium heat for 2 minutes. Salt, pepper and sprinkle with parsley.
3. Arrange the salad on a plate and distribute the warm prawns on top. Sprinkle with freshly ground black pepper. Roughly slice the parmesan and pour over it with the sprouts and chives. Finally, decorate with a little balsamic cream.
4. This goes well with ciabatta slices fried in olive oil, rubbed with garlic and lightly salted.