Kale and roasted shrimp salad

Kale and roasted shrimp salad

Legumes and kale cabbage Reading Kale and roasted shrimp salad 2 minutes Next Infusions

This is an express recipe very easy and quick to prepare, ideal for a last-minute lunch.
The vegetables are raw, so choose the best vegetables possible!

Ingredients (for 6 people):
1 large fresh fennel
1 fresh broccoli
4 big leaves of kale
1 lemon
2 shallots
36 fresh pink shrimps
200 g smoked diced bacon
Olive oil
3 tablespoons of wine vinegar
A bit of soy sauce
1 mandolin slicer

Rinse your pretty vegetables and put the head upside down on a cloth to drain. For the broccoli, pre-cut the heads into small bunches.
In a pan, fry the thinly sliced ​​shallots and bacon.
Remove the skin and head from the shrimps, once the bacon looks nicely grilled, add them, let it grill for 4 minutes over high heat.
Take out your mandolin and set it on the slicer 1.5mm to mince the fennel, then the broccoli, put in a bowl.
After rinsing and draining your kale, separate the leaves from the trunk and chop them. Do the same with parsley and chervil.
Sprinkle with lemon juice, olive oil, pepper generously, salt, add wine vinegar and a few drops of soy sauce.

Roll up your sleeves, remove your jewels, wash your hands, and stir everything with grace.

Serve the salad and just add the roasted shrimps with bacon on top.
Sprinkle with a last lemon juice, add fresh pepper and voilà!

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