John Myers
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Mediterranean Prawns Salad
The perfect mediterranean prawns salad recipe with a picture and simple step-by-step instructions.
For the vinaigrette:
- 5 Pc. Scallops
- 300 g Cockles
- Mixed salad
- 120 g Beans green
- 8 Pc. Mushrooms
- 2 Pc. Tomatoes
- 1 Pc. Celery stalk
- 250 g Goat cheese thaler
- 50 ml Wine vinegar
- 100 ml Cold pressed olive oil
- Mustard
- Salt and pepper
For the stuffed tomatoes:
- 5 Pc. Tomatoes
- Worcester sauce
- 1 Pc. Potato
- 63 g Gruyere
- 0,6 Pc. Onion
- Freshly chopped chives
- Chopped parsley
- 26 g Butter
- Pepper
- Broth
- First wash the various salads, then cook the green beans “al dente” for five minutes. In the meantime, peel and chop the celery, peel and dice the tomatoes, clean the mushrooms and cut into fine strips. Then prepare a vinaigrette from the ingredients listed and mix in the previously cut vegetables in a salad bowl.
- Now clean the prawns, remove the intestines and cook over steam. Alternatively: Fry briefly in olive oil and a pressed, unpeeled clove of garlic. Then simmer the mussels in a saucepan over high heat together with a little unpeeled garlic for two minutes.
- Fry the goat cheese briefly on both sides. Place the mixed salad on the plate, add the vegetables and serve with a little vinaigrette. Distribute the prawns, mussels and goat cheese harmoniously.
filled tomatoes
- First cut off a lid from the tomatoes and carefully hollow them out. Drizzle the inside walls with Worcester sauce. Then heat half of the butter in a pan and sauté the onion until translucent.
- Then mix the potatoes, cheese, onions, parsley and chives and season with a little pepper. Now fill the tomatoes with the filling and distribute the remaining butter in flakes on the filled tomatoes.
- Preheat the oven to 190 ° C, place the tomatoes in an ovenproof baking dish and pour in the broth just a finger high. Baked in a preheated oven for approx. 20 minutes light yellow. The tomatoes should be soft but not fall apart.
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