Shrimp Salad with Champagne Vinaigrette
Shrimp Salad with Champagne Vinaigrette
3 - 4 people
40 min
Our master chef Ralph created this simple appetizer. It serves as a perfect addition to your holiday meals or simply prepare for an everyday occasion.
A classic shrimp cocktail with an Oil & Vinegar twist on Lemon Olive Oil and Marc-de-Champagne vinegar. Serve with golden brown baguette and herb butter.
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Ingredients and Method
Ingredients
- 1 baguette
- 2 tsp. Herb Butter Mix
- 3.5 oz. salted butter
- 9.8 oz. cooked shrimp
- 8 tbsp. mayonnaise
- Lemon & Whhite Pepper Seasoning
- 1 lemom
- 1 drop hot sauce
- ½ cucumber
- 6 radishes
- 2 tbsp. Lemon Olive Oil
- 1 stick celery
- 4 tbsp. Marc de Champagne Vinegar
- 2 small heads of gem lettuce
- sea salt
Method
- Preheat the oven to 300 °F and take the butter out of the fridge.
- Finely dice the celery and soak it in Marc de Champagne Vinegar for half an hour.
- Mix the Herb Butter Mix with 4 tbsp. of warm water and let it rest for 5 minutes. Then mix it with the butter.
- Cut the baguette into thin slices and spread on the herb butter. Bake slices for 10 minutes until golden brown.
- Mix mayonnaise with the Lemon & White Pepper Seasoning.
- Mix lemon zest and juice from half a lemon with the mayonnaise.
- To taste, add a drop of hot sauce to the mayonnaise.
- Add the shrimp.
- Peel the cucumber, halve lengthwise and remove the seeds. Cut the cucumber into thin slices.
- Remove the leaves and stems of the radishes and cut them into thin slices.
- Mix Lemon Olive Oil, lemon juice of the remaining half lemon and a pinch of salt.
- Marinate the cucumber and radishes with this mix.
- Wash the lettuce and cut in half. Remove the celery from the vinegar and mix with the lettuce.
- Sprinkle a bit of Lemon Olive Oil over the lettuce and add to the bottom of a glass.
- Add the shrimp on top and use the cucumber and radishes as garnishes.
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