John Myers
Contents
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Ingredients
For the dressing:
- 50 g Mongoose seedlings, fresh
- 50 g Pineapple, canned goods
- 160 g Shrimp, peeled and cooked
- 1 Hot peppers, red, long, medium hot
- 2 tbsp Thousand Island Salad Dressing
- 1 tbsp Pineapple juice
- 1 tbsp Fish sauce, light
- 1 tsp White wine vinegar, mild
- 1 tsp Black pepper, fresh from the mill
- 2 Pinches Salt
To garnish:
- 2 size Lettuce leaves
- 1 tbsp Pepperoni threads, (see preparation)
- 8 Grapes
- 2 size Shrimp
- 2 small Pinches, paprika, red, mild
- Mongoose seedlings, fresh
Instructions
- Cut the lettuce into leaves, wash and shake dry. Line the serving bowls with 2 large lettuce leaves. Pluck the remaining leaves into bite-sized pieces. Rinse the mung seedlings well, drain them well in the sieve and add them to the leaf pieces. Cut the pineapple into pieces the size of a thumbnail.
- Wash the peppers, cap at the top, cut open lengthways, fold open and core. Cut transversely into thin threads. Use 1 tbsp for garnish. Add all ingredients from the lettuce to the thawed shrimp (reserve 2 large ones for garnish) to the leaf pieces, mix and distribute in the serving bowls.
- Mix the ingredients for the dressing and season with salt, pepper and white wine vinegar. Put the extra dressing to be served in 2 small bowls. Wash the ingredients for garnish. Halve the grapes and garnish the salad. Serve the salad and dressing as a starter with extra salt and pepper and enjoy.
