A summery lunch salad with shrimps, pancetta and crispy nachos. Serve with an apple-spinach sauce and enjoy!
- 400 g shrimps
- 100 g pancetta
- 1 bunch radishes
- 100 g arugula
- 100 g lamb’s lettuce
- 2 shallots
- 4 tablespoons radish sprout
- 1 apple
- 1 cup frozen green peas
- 1 tablespoon vegetable oil
- cayenne pepper
- 1/2 apple
- a handful of baby spinach
- juice of 1/2 lime
- 1 shallot, peeled and coarsely chopped
- 1 clove garlic, peeled and coarsely chopped
- 1 tablespoon white wine vinegar
- 1/2 cup extra virgin oil
- salt and freshly ground pepper
Start with your vinaigrette dressing. Peel the apple and cut into cubes. Wash the spinach under running water. Put all the ingredients into a food processor and blend. Season with salt and pepper.
Cook the peas in salted water for 5 minutes. Wash the arugula and lamb’s lettuce. Peel the shallots and cut into thin slices. Cut the apple into thin strips. Clean the radish, remove ends and cut into thin slices. Peel and devein the shrimps.
In a frying pan, heat the oil and fry the pancetta. Once turned over, add the shrimps and bake for 1 minute on each side. Season with salt, pepper and cayenne pepper.
Arrange the lettuce on a plate, add the shrimps and pancetta. Also the apple, radish, sprouts and peas. Garnish with nachos and serve with the spinach vinaigrette. Enjoy!