Difficulty:[usr 1]
Clean the vegetables. Peel the carrot and peel the asparagus. Make small bouquets of broccoli. Cut the vegetables into pieces except the tomatoes and spring onions. Cook the different vegetables separately in salted water. They should remain firm after cooking.
Wash the tomatoes, pass them quickly in boiling salted water, peel them and seed them. Cut small cubes in the flesh.
Finely chop the spring onions.
Prepare the salad dressing with the vinegar, oil, salt, pepper and a pinch of sugar. Season the vegetables.
Salt the scampi, drizzle with lemon juice. Heat a little oil in a pan. Put the scampi in the very hot oil, leave them for about 2 minutes in the pan, off the heat, then drain them on a cloth, they should still be slightly raw inside.
Present the salad nicely with the scampi.
Source:The new kitchen for all seasons. Chanteclerc.
