Salad with fried shrimp and tomato vermouth dressing

Ingredients for 4 servings:

• 250 g beans, fine green, cooked
• 3 large tomatoes
• 1 small frisée lettuce or mixed leaf salad, cleaned
• 1 spring onion(s), cut into rings
• 3 tbsp vinegar, red wine vinegar or balsamic vinegar
• ½ tsp mustard (Dijon mustard)
• salt and pepper
• 5 tbsp oil (walnut oil)
• 16 large shrimp(s), 16-20 format, intestines removed
• 20 g clarified butter
• 3 tbsp vermouth (Noilly Prat)
• 20 g butter, cold, in pieces

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a vinaigrette with vinegar, mustard, salt, pepper, and walnut oil. Cut the tomatoes into pieces and set aside four tablespoons of tomatoes. Quickly fry the shrimp in the hot clarified butter until just cooked through, season, remove from the pan, and keep warm. Sauté the remaining diced tomatoes in the frying fat, add the Noilly Prat, and bring to a boil. Season with salt, pepper, and a pinch of sugar, then stir in the cold butter and strain the sauce through a sieve. Toss the salad ingredients with the vinaigrette and serve on plates. Arrange the shrimp around the salad and drizzle with the tomato and vermouth sauce. Instead of the shrimp, you can also use 500g of fried veal liver strips.