Pomelo and shrimp salad
This salad uses uikyo, a common ingredient in Italian cuisine, and is finished with a refreshing dressing made with white wine vinegar and balsamic vinegar
How to make it
1
Thinly slice the purple onion and soak it in water to remove the spiciness. Slice the uikyo into 1mm thick slices
2
Put the uikyo, drained purple onion, bite-sized pieces of pomelo, and pre-boiled peeled shrimp into a bowl and mix
3
Add the seasonings (A) to a bowl, mix, and serve on a plate
4
Finish by topping with Italian parsley and chervil to taste
Ingredientsfor 3 people
-
- the pomelo peel and seeds removed
- 90g
-
- Uikyo
- 50g
-
- purple onion
- 30g
-
- shrimp Pre-boiled peeled
- 135g
-
[A]
-
Ardoino
Extra Virgin Olive - 20cc
-
Ardoino
-
- Lemon juice
- 5cc
-
- Balsamic Vinegar
- 5cc
-
- White wine vinegar
- 3cc
-
- salt
- A little
-
- White pepper
- A little
-
- Italian parsley
- A little
-
- Italian parsley for topping
- A little
-
- Chervil for topping
- A little
[PR]
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