Shrimp Asparagus Salad

Ingredients

• 14 spears of green asparagus
• 1 small frisée lettuce
• 24 spinach leaves
• 4 large radicchio leaves
• 1 bunch chervil
• 0.5 bunch Parsley
• 12 cherry tomatoes (yellow and red)
• 12 large scampi shrimp, peeled and deveined
• 4 tbsp olive oil
• 7 tbsp olive oil
• 1 lemon, juiced
• a pinch of sugar
• Pepper
• Salt
• lemon pepper
• 1 tbsp vanilla aroma

Instructions

1. 1.

   Remove the woody ends from the asparagus and cook in salted water until al dente. Drain and let cool. Toss the frisée lettuce, spinach, radicchio, and cherry tomatoes; pat dry and break into bite‑sized pieces. Divide among four small salad bowls. Wash and shake chervil and parsley, then pinch off the leaves. Set aside some chervil for garnish, finely chop the rest of the herbs and mix them into the salad. Arrange the asparagus across the top. Halve the cherry tomatoes, season with pepper, and scatter over the salad. Sauté the shrimp in hot oil for 1–2 minutes per side, then season with salt and lemon pepper. Combine all dressing ingredients in a bowl and blend with an immersion blender. Drizzle or pour the dressing over the salad, arrange the shrimp on top, garnish with chervil, drizzle vanilla oil, and serve immediately.