Salad with arugula, shrimp, sun-dried tomatoes and pine nuts
2 servings
25 minutes
This salad is a harmonious blend of Mediterranean flavors and a refined European approach to gastronomy. Crispy arugula creates a light, fresh base, while juicy royal shrimp sautéed with garlic add an exquisite marine note to the dish. Sun-dried tomatoes enrich the flavor with depth and a sweet tang that is beautifully complemented by pine nuts and thin slices of Parmesan. A dressing of olive oil, balsamic vinegar, and cane sugar adds balance, making the salad an ideal choice for a light dinner or festive aperitif. This recipe is not just a salad but a small gastronomic journey that awakens memories of the sunny shores of Italy.
1
Chop the garlic and sauté in olive oil, add shrimp, drizzle with lemon juice and wine, heat for 5 minutes.
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Peeled king prawns: 300 g
- Lemon juice: 3 tablespoons
- Dry white wine: 50 ml
2
Place a bed of arugula, shrimp, and chopped tomatoes on the plate.
- Rocket (arugula): 80 g
- Peeled king prawns: 300 g
- Sun-dried tomatoes in oil: 100 g
3
Dress the salad with a mixture of olive oil, balsamic vinegar, and sugar.
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Cane sugar: 1 teaspoon
4
Top with slices of parmesan and pine nuts.
- Parmesan (Parmigiano Reggiano): 20 g
- Pine nuts: 50 g
