Baked vegetable salad with shrimps and creme fraiche dressing
8 servings
40 minutes
Roasted vegetable salad with shrimp and cream-fresh dressing is a harmony of flavors and textures inspired by European cuisine. Roasted potatoes and carrots gain caramelized sweetness and tender softness, while shrimp sautéed with garlic, thyme, and chili add spiciness. The cream-fresh dressing with citrus notes of lemon, orange, and lime, along with a light spiciness from mustard and Tabasco, makes the dish fresh and expressive. This salad pairs beautifully with white wine and can be served as a light dish for a festive dinner or an exquisite meal in a cozy setting. Ideal for those who appreciate refined gastronomy and want to enjoy a delicate balance of freshness, sweetness, and spiciness in one dish.
1
Preheat the oven to 200 degrees.
2
Place large-cut potatoes and carrots on a baking sheet, mix with olive oil, and arrange 3 heads of garlic with the tops cut off (the remaining garlic will be used for shrimp), drizzled with oil. Season with salt and pepper. Add a few sprigs of thyme.
- Potato: 400 g
- Carrot: 500 g
- Garlic: 4 heads
- Olive oil: 100 ml
- Ground black pepper: to taste
- Fresh thyme: to taste
3
Bake until golden brown (40 to 50 minutes, depending on the size of the potatoes).
- Potato: 400 g
- Carrot: 500 g
4
Remove from the oven, let cool. Cut into large pieces. Squeeze garlic into the vegetables.
- Garlic: 4 heads
5
For the sauce, mix all liquid ingredients, whisk, and add herbs and spices.
- Spring onion: 3 stems
- Basil: 1 bunch
- Lemon juice: 1 tablespoon
- Orange juice: 3 tablespoons
- Lime juice: 2 tablespoons
- Creme fraiche: 200 g
- Mustard: 1 tablespoon
- Honey: 1.2 tablespoon
- Tabasco sauce: to taste
6
Dress the salad, mix well so that the vegetables are coated with the dressing.
- Potato: 400 g
- Carrot: 500 g
7
Fry the shrimp with garlic, thyme, and chili. When serving, place the shrimp on vegetables.
- Peeled shrimp: 300 g
- Garlic: 4 heads
- Fresh thyme: to taste
