We honestly have a hard time eating salad, especially with all the good things that can be prepared in a short amount of time.
But what if I told you that we can actually cook dishes that can be called “salad” but are delicious and full of flavor? Doesn’t it make you want to try it?
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The secret to eating a tasty salad is to use wholesome seasonal ingredients, and since we are in the cold season we recommend radicchio or radicchietti.
Then we add a substantial part, that is, the wonderful breaded shrimps au gratin in a pan…and finally we give warmth to the dish with some very thin slices of lard and toasted pine nuts.
Now we need to create a common thread that unites everything and this dressing is perfect for the purpose and is also very versatile. Find out with us what it is and how to prepare it in no time!
Ingredients for 2 people:
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- 10 shelled shrimps
- 1 red radicchio
- Breadcrumbs
- Sweet pepper, salt&pepper
- Evo oil
- 4 thin slices of lard
- 1 handful of toasted pine nuts
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For the dressing:
- 1 teaspoon of dijon mustard
- 1 teaspoon wildflower honey
- 1/2 lemon juice and zest
- 3 tablespoons evo oil
- salt&pepper
Procedure:
- Combine the breadcrumbs in a bowl with a pinch of salt, pepper and sweet paprika.
- Pass the de-boned shrimps in the breadcrumbs.
- In a nonstick skillet heat a few tablespoons of oil and then add the shrimp and cook over medium-high heat for 1 min, then turn them over and after a minute turn off and set aside the shrimp.
- For the dressing: in a resealable container put all the ingredients, close and shake creating an emulsion. Then open, taste and adjust the salt.
- Plate with the washed radicchio at the base and above the shrimp, thin slices of lard, pine nuts and the dressing.
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