Salad of artichoke hearts with mushrooms and prawns
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 small head of lettuce (lollo
- 7-10 Tbsp Rosso)
- 1 can(s) (425 ml) Artichoke Hearts
- 100 g small, white
- 7-10 Tbsp Mushrooms
- 125 g Deep-sea crab meat
- 1/2 bunch Chives
- 4 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper from the
- 7-10 Tbsp Mill
- 3 TABLESPOONS Oil
Directions
- 1
Clean, wash and drain the salad. Drain artichoke hearts on a sieve. Clean, wash and slice the mushrooms. Cut artichoke hearts in half. Arrange the salad on plates. Arrange artichoke hearts, mushrooms and prawns on top. Wash the chives, dab dry and cut into fine rolls, except for a little garnish. Heat vinegar, a little salt and pepper in a small pot. Stir in the oil. Spread warm vinaigrette over the salad. Garnish with chives. Serve immediately. Served with French bread
- 2
Cutlery: Prince
- 3
Plate: Gallo design
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