Salad with tandoori scampi and horseradish dressing(Featured Chef Jeroen Meus)
| Category: | Salads Lunch Jeroen Meus Scampi |
| Seasons | |
| Cuisine Type | Fusion |
| Tags: |
Ingredients
For
4
Persons
Ingredients
| 16 piece(s) Scampi |
| Tandoori herbs |
| Butter and Margarine |
| 1 piece(s) Shallot |
| 1/4 piece(s) Celeriac |
| 2 piece(s) Carrotçs) |
| matje Cress |
| 1 tbsp Mint, finely chopped |
| 1 tbsp Coriander, finelly chopped |
| 1 tbsp Salad Oil |
| 1 tsp White wine vinegar |
| 1 tbsp Horseradish |
| 4 tbsp Dressing from Becel (or another) |
Dressing
Salad with tandoori scampi and horseradish dressing Directions
Finely grate the celeriac and carrot and mix them together.
Mix in the cress, mint and coriander.
Shred the shallot and mix under the salad.
Sprinkle the salad with the salad oil and the vinegar.
Mix in the cress, mint and coriander.
Shred the shallot and mix under the salad.
Sprinkle the salad with the salad oil and the vinegar.
For the Becel dressing, mix with the horseradish.
Season with pepper and salt and add the white wine.
Season with pepper and salt and add the white wine.
Cook the prawns in Becel and roast and season them with the tandoori herbs.
Serve the salad in the middle, place the scampi on top and drizzle the dressing around it.
Season with pepper and salt and add the white wine.
Recipe notes
Source : VTM
