John Myers
Contents
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Ingredients
- 500 g Arugula
- 100 ml Olive oil
- 200 g Strawberries
- 100 ml Herb vinegar
- 1 pinch Salt and pepper
- 20 Scampi
- 350 g Beef fillet
- 4 Garlic cloves
- 3 Rosemary sprigs
- 100 g Pine nuts
- 20 g Butter
Instructions
- Wash the rocket and then drain it, then drizzle with a little olive oil.
- Wash the strawberries, then puree and mix together with olive oil and vinegar, then season with salt and pepper and puree until the dressing is whipped until frothy.
- Wash and clean the scampi, remove the intestines if necessary, then let them drain. Cut the beef fillet into strips and season lightly with pepper.
- Now distribute the rocket evenly on 5 plates. Heat a pan with a little olive oil, add the garlic cloves all the way and fry the scampi in it. At the same time, heat a pan with olive oil, add rosemary and then fry the beef fillet strips.
- Finally, heat the pine nuts in a small pan with butter and fry them until they are light brown.
- Place 4 scampi on each of the rocket salad, as well as the beef fillet strips. Scatter the pine nuts over the salad.
- Using a spoon, spread the strawberry vinaigrette evenly over the salad and serve.
Nutrition
Serving: 100gCalories: 162kcalCarbohydrates: 2.5gProtein: 7.9gFat: 13.3g
