Escarole and shrimp salad
Escarole and Shrimp Salad is a quick and easy recipe to make. The slightly bitter note of this crunchy variety of salad is well balanced by the sweetness of the shrimp in this dish that, in just a few minutes, allows you to bring to the table a seafood main course with a fresh and light side dish.
INGREDIENTS
- ½ head of escarole
- 300 g of shelled shrimp tails
- 10 cherry tomatoes
- ½ tablespoon of salted capers
- 1 lemon
- ½ glass of extra virgin olive oil
- salt
- pepper
Especially in summer, a salad is always a good idea, if it is enriched with protein, as in this case, and accompanied by a couple of slices of bread, it becomes a complete and satisfying dish, perfect for both lunch and dinner.
Escarole and shrimp salad is a fresh and light seafood second course that can be prepared in a few minutes using shrimp tails already shelled. For a preparation in record time, you can use already cooked shrimps that are now available in many supermarkets. With the same speed you can enhance this simple dish by using more valuable shrimps or other types of crustaceans such as shrimps or cicadas.
Fish is an excellent ingredient from which to prepare tasty salads and cold dishes. Not only crustaceans and mollusks, many other species can be used for this kind of preparations. Swordfish salad, cod salad with polenta chips and spicy fish salad, made with sea bass, are just some of the many tasty recipes that can be made with fish.
To prepare the salad of escarole and shrimp takes very few minutes. First, boil the shrimp tails for three minutes in salted water. Drain them and let them cool. In a salad bowl, place the carefully washed and chopped escarole and the washed and halved cherry tomatoes. Then add the shrimp tails.
In a bowl, prepare a citronette by emulsifying the oil with the lemon juice, a pinch of salt and a grind of pepper. Add the desalted capers to the salad, dress it with the prepared citronette and mix. Serve the escarole and shrimp salad immediately.
