Refreshing Prawn Salad with Lemon Vinaigrette and Trio of Spices
- Pink prawns
400 g
- Lettuce
1 head
- Tomatoes
2
- Sichuan pepper
8 g
- Freeze-dried pink peppercorns
8 g
- Guérande salt
10 g
- Olive oil
3 tablespoons
- Lemon vinegar
1 tablespoon
- Pitted black olives
8
- Salt, ground pepper
to taste
- Drain the prawns and set aside.
- Separate the lettuce leaves, wash the best ones, pat dry, and reserve.
- Peel and deseed the tomatoes, cut into julienne strips, and set aside.
- In a mortar, grind the Sichuan pepper, pink peppercorns, and Guérande salt together. Reserve the spice blend.
- Finely dice the black olives (brunoise) and set aside.
- Prepare the vinaigrette by whisking together the olive oil, lemon vinegar, salt, and pepper.
- Arrange the lettuce leaves on serving plates. Top with the tomato julienne dressed lightly with vinaigrette.
- Sprinkle the spice blend over each salad, followed by the diced olives.
- Drizzle with a little more vinaigrette and serve the remainder in a sauceboat on the side.
