Salad of red hood
Instructions
Wash the Kale under running water, then dry it well and put it on a work plan: cut into very thin slices.
Pour half the oil, balsamic vinegar, Parmesan slices and a little salt and pepper in a cup and emulsify the ingredients well with each other.
Put the sliced cabbage in a bowl and season with freshly prepared emulsions.
Pour the rest of the oil in a frying pan (preferably nonstick): when the oil is hot, add the defrosted shrimp, dried and lightly fry them for a few minutes.
Salt and pepper lightly.
Arrange a bed of red cabbage salad on individual plates, cover with warm shrimp well and serve immediately.
Ingredients and dosing for 4 persons
- 100 g of red cabbage
- 3 tablespoons of balsamic vinegar
- 4 tablespoons of olive oil
- 100 g of parmesan cheese plate
- 100 g of defrosted shrimp tails
- Salt
- White pepper