- 4 persons
- 25 minutes
- Mediterranean kitchen
Only one kitchen in the world can impress and comfort at the same time. This Italian Salanova® salad brings together all the flavours and colours of the Mediterranean.
250 g focaccia bread (with rosemary) or ciabatta
250 g cherry tomatoes, on the vine
½ head of green Salanova® butter
½ head of red Salanova® oak leaf
500 g raw semi peeled prawns, cleaned
1 clove of garlic, finely chopped
1 ts of dried rosemary
2 tbs of olive oil
sea salt and freshly grounded black pepper
5 tbs extra virgin olive oil
2 tbs red wine vinegar
150 g green olives, depitted
1 bulb of buffalo mozzarella (150 g), torn into bite-size pieces
- Preheat the oven to 180ºC/350ºF/gas 4. Tear the focaccia in small chunks and divide them over ⅔ of a baking tray lined with greaseproof paper. Bake 15 minutes in the oven. After 5 minutes place the tomatoes on the remaining paper. After, the bread should be crunchy and the tomatoes nicely roasted.
- Peel the prawns and remove the intestines (you can leave the end of the tail for decoration). Mix them with the garlic, olive oil and rosemary. Season with salt and pepper. Heat a grill pan and grill the prawns 4 minutes or until pink.
- Mix the extra virgin olive oil with the vinegar and season to taste with salt and pepper.
- Remove half the core from the lettuce with the Salanova® cutter or cut half a circle around the core with a knife: the Salanova One cut, ready principle. Wash and dry the leaves and toss them in a large shallow bowl. Drizzle with the dressing, toss in the olives, mozzarella, focaccia croutons and prawns.
Use the Salanova® cutter to only cut half the core. Then the other leaves remain attached to the core. Place the half heads in a plastic bag in the fridge for later.