Elegant Caribbean Blue Prawn Salad with Salmon Roe

• 1.5 kg Caribbean blue prawns
• 100 g salmon roe (Chum)
• 500 g diced vegetable garnishes (carrots, turnips, green beans)
• 1 diced, peeled, seeded tomato
• 1 head green salad
• Chopped fresh basil
• Chopped fresh chives
• 3 tablespoons olive oil
• Red wine vinegar
• Salt and ground pepper
• Walnut oil

• Preparation time: 15 minutes
• Cooking time: 15 minutes

Difficulty: 2

Dice all vegetables and cook in salted boiling water until al dente, separating green beans from carrots and turnips:

Green beans: 7-8 minutes after boiling

Carrots and turnips: 10-12 minutes after boiling

Remove heads from raw prawns, shell them, leaving the tail end intact.

Heat olive oil in a sauté pan with basil, add prawns, and cook 2-3 minutes.

For warm vinaigrette, heat red wine vinegar and whisk into a mix of oils, diced tomato, basil, chives, salt, and pepper.

Drizzle prawns, salad, and vegetables with vinaigrette; top with salmon roe.