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Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce


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

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


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


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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