Italian salad
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
2
- 1 untreated lemon
- 1 large beefsteak tomato
- 1/2 (approx. 125 g) Vegetable Onion
- 1 glass (156 g; separation weight: 85 g) black olives
- 1 jar(s) (580 ml; separation weight: 240 g) Artichoke Hearts
- 1/2 Head romaine lettuce
- 5 TABLESPOONS Balsamic vinegar or red wine vinegar
- 1/2 TEASPOON Sugar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 5 TABLESPOONS Olive oil
- 1 Garlic clove
- 6 cooked king prawns
Directions
- 1
Wash the lemon and cut into slices. Wash the tomato, cut in half, remove the stalk and cut the tomato into slices. Peel the onion and cut it into slices as well. Drain the olives and artichoke hearts.
- 2
Clean and wash the salad, pluck into bite-sized pieces and arrange on a plate with the other ingredients. For the vinaigrette, mix vinegar, sugar, salt and pepper and add 3 tablespoons of oil.
- 3
Pour over the lettuce and leave to infuse. Peel garlic and cut into thin slices. Heat the remaining oil in a frying pan. Wash the prawns, dab dry. Fry the garlic and prawns on all sides for about 3 minutes and place on the salad.
- 4
Italian flatbread tastes good with it.
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