Our beautiful summer is here to stay for a while and yesterday evening was perfect for a wonderful crisp salad.
As you can see from the recipe I did not write down any of the vegetables amounts used to put the salad together. Everyone taste is different when it comes to Belgian endives and radicchio, therefore I left it up to you to use as much as you want or as little as you wish. Most of all, have fun assembly it and cleaning your refrigerator. Also enjoy your favorite vegetables fresh from the market. This is where you can let your creative side go loose and have tons of fun.
Due to the fact that I am French I only prepare vinaigrette, why not try your favorite dressing?
Vanilla ice cream with strawberries was our dessert.
PRAWNS SUMMER SALAD
Prawns already cooked and tail removed
Belgian Endive, cleaned and sliced
Radicchio, cleaned and sliced
Tomatoes, sliced and seed removed
Cucumber, outer skin removed and sliced thinly
Green leaf salad, torn in small pieces
3 tablespoon Oliver oil
1 tablespoon Lemon juice or vinegar
Remove the tail from the prawns. In a large bowl add the olive oil, lemon juice or vinegar and salt. Mix well.
Add the remainder ingredients and mix well gently.
Serve on chilled plates.