Summer prawn salad

Recettes salées Recettes sucrées Été Moins de 30 minutes Difficulté facile Poêle

Prep time

20 minutes

Cooking time

3 minutes

Serves

4 people

Summer is the perfect time for sweet and savory recipes.

Method

Shell the prawns, keeping the tails intact
Gently devein then cut the prawns in half
Set the prawns aside
Wash all the fruit and vegetables, then dry them with a clean cloth or some paper towel
Cut the tomatoes in half, then arrange them on the plates (some of each color)
Slice the peaches and nectarines, then add them to the plates
Cut the burrata into large chunks and sprinkle the pieces over the fruit
Add the raspberries, blackberries, and basil leaves
In a frying pan, sear the prawns with Guérande salt for 3 minutes
While the prawns are cooking, season the salad with olive oil, balsamic vinegar, fleur de sel, and a dash of pepper
Once the prawns are seared, arrange them on the plates and serve immediately

Ingredients

8 plump prawns
200 g (7 oz) multicolored tomatoes
1 ball of burrata cheese
2 peaches
2 nectarines
1 handful of raspberries
1 handful of blackberries
A few basil leaves
Balsamic vinegar, olive oil
Guérande salt, pepper

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.