Grapefruit salad with scampi & Co.

Grapefruit salad with scampi & Co.

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Preparation time


grapefruit STAR RUBY
bag mini mozzarella balls
frozen prawns
handfuls lamb’s lettuce
garlic clovegousse d’ail
Salt, black pepper, curry powder, chilli pepper (according to your taste)
For the dressing
juice of half a lime
tablespoons olive oil
tablespoons white wine vinegar
Salt, black pepper

Plunge the grapefruit into boiling water for 1 to 2 minutes – this makes it easier to remove the flesh.

Peel the kiwi fruit and cut into thin slices.

Wash the lamb’s lettuce and use a salad spinner to get rid of any excess water. Drain the mozzarella balls and cut in half.

Cut the top of the grapefruit, and very carefully cut away the skin and all the pith – to do this, insert a sharp knife blade between the white membrane to remove only the grapefruit segments.

Using a little olive oil in a saucepan, fry the prawns on both sides (2 mins), adding the curry powder, the crushed garlic, salt and black pepper.

Add the chilli pepper finely chopped.

Arrange all the salad ingredients (including the prawns) in a large salad bowl.

Make the dressing. Finally add the lamb’s lettuce and combine thoroughly. Dress the salad just before serving it.

Fill the grapefruits with the salad mix. 

Enjoy your meal!

Serve the salad with a tasty loaf of bread and a nice glass of Gewürztraminer from Luxembourg.

Recipe: Carole Schiltz

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