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Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce

Ingredients

1 head of lettuce or mesclun mix
2 artichoke hearts, cooked
8 asparagus
1 fennel
1 carrot
1 branch of basil
1 bunch of chives
12 shrimp, size 16/20, cooked

Sauce
100 g mayonnaise
10 ml crème fraîche
4 tbs. of pesto or basil
Extra virgin olive oil
Salt and pepper, taste

Preparation

Cook the vegetables in boiling water and then let cool. Shell the shrimp.

Sauce:

Add the pesto to the mayonnaise.

Mix the above together, add a small amount of white vinegar and mix in crème fraîche, salt and pepper to taste.

To plate your salad - take a handful of lettuce and arrange the vegetables in a colourful array, then place the shrimp.

Add the sauce and decorate with basil and tips of chive.

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