Elegant Prawn Salad with Gazpacho Sauce and Fresh Mint
- 350 g lasagnette
- 1 carrot, peeled
- 1 zucchini
- 300 g peeled prawns
- 3 garlic cloves
- 2 egg yolks
- ¼ liter virgin olive oil
- 1 cucumber
- 2 tomatoes
- 2 tablespoons raspberry vinegar
- Chervil, to taste
- 8 mint leaves
- Salt and pepper
- 1 glass ice water
- Cook the lasagnette in 4 liters of boiling salted water for about 9 minutes. Drain, refresh under cold water, and reserve.
- Using a paring knife, cut lasagnette-shaped strips from the zucchini skin and carrot flesh. Blanch briefly in boiling water, drain, refresh, and reserve.
- On each plate, form a crown of pasta. Arrange the vegetable strips harmoniously atop it, then create a surrounding crown of prawns.
- Finely slice the mint leaves and chop the chervil.
- For the gazpacho sauce, process the peeled garlic, egg yolks, salt, and pepper in a food processor. Emulsify like mayonnaise by gradually adding the olive oil.
- Blend the peeled, salted cucumber and tomatoes, then incorporate the mayonnaise and blend again.
- Strain through a fine sieve, stir in the vinegar, dilute with ice water, and fold in the herbs.
- Serve the sauce from a sauce boat alongside the salad.
