Colorful spinach-scampi salad with garlic dip
easy
25 mins
25 mins
Ingredients
- 8 raw giant scampi with
- 7-10 Tbsp Bowl
- 175 ml Oil
- 2 discs Toast
- 4 Garlic cloves
- 1-2 TABLESPOONS Butter or margarine
- 200 g cherry tomatoes
- 250 g leaf spinach
- 1 Egg Yolk
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Lemon slices for
- 7-10 Tbsp Garnish
Directions
- 1
Wash the scampi, dab dry and fry them in 3 tablespoons of hot oil all around for about 5 minutes, remove from the pan. Dice toast. Peel garlic and chop finely. Heat the fat. Add 1/3 of the garlic and toast and fry until golden brown.
- 2
Wash and halve the cherry tomatoes. Clean the spinach, wash thoroughly and drain well. Beat the egg yolks, 1 tablespoon lemon juice, the remaining garlic and 1 pinch each of salt, pepper and sugar until fluffy. Gradually add the remaining oil while stirring and stir the mixture until creamy. Season dip to taste with salt, pepper and lemon juice. Remove the scampi from their skin, leaving the tail pieces standing. Cut the scampi in the back and remove the black intestine. Arrange spinach, cherry tomatoes and scampi on a plate and sprinkle with the bread croutons. Pour the dip into a small bowl.
- 3
Season dip to taste with salt, pepper and lemon juice. Remove the scampi from their skin, leaving the tail pieces standing. Cut the scampi in the back and remove the black intestine. Arrange spinach, cherry tomatoes and scampi on a plate and sprinkle with the bread croutons. Pour the dip into a small bowl. Serve salad and dip garnished with lemon
- 4
Preparation time approx. 25 minutes
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