Lollo Biondo with Shrimp and Cucumber

Ingredients

• 1 Lollo bionda
• 1 salad cucumber
• 200 g large shrimp (pre-cooked)
• 1 Garlic clove
• 2 cm ginger
• 6 tbsp Olive oil
• 1 tsp curry powder
• 4 tbsp apple cider vinegar
• 1 tsp Honey
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Rinse the leafy greens, pat dry, and tear into bite‑size pieces. Peel the cucumber, halve lengthwise, deseed, and slice. Rinse the shrimp, pat dry, and arrange on plates with the salad ingredients.

2. 2.

   Peel and finely chop the garlic and ginger. Sauté together in 2 tbsp hot oil until lightly golden brown. Add curry powder, remove from heat, then deglaze with vinegar and a splash of water (2–3 tbsp). Stir in honey and remaining oil, seasoning with salt and pepper.