Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce
Ingredients
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1 head of lettuce or mesclun mix
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2 artichoke hearts, cooked
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8 asparagus
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1 fennel
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1 carrot
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3 branch of basil
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1 bunch of chives
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12 shrimp, size 16/20, cooked
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100 g mayonnaise
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100 ml crème fraîche
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4 c. à soupe pesto or basil
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Salt and pepper, taste
Preparation
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1. Cook the vegetables in boiling water and then let cool. Shell the shrimp.
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2. Add the pesto to the mayonnaise.
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3. Mix the above together, add a small amount of white vinegar and mix in crème fraîche, salt and pepper to taste.
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4. Salt and pepper, taste
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5. To plate your salad - take a handful of lettuce and arrange the vegetables in a colourful array, then place the shrimp.
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6. Add the sauce and decorate with basil and tips of chive.
