Brussels sprouts and shrimp salad
Brussels sprout leaves are easy to cook on the outside and inside, so if you eat them on a salad, adjust the cooking time to make the texture even.
How to make it
1
Brussels sprouts peel about 3 or 4 outer leaves. Add salt and bring to a boiling water to the boil, then add the inside of the Brussels sprouts, then add the outer leaves.
2
Boil for about a minute, then remove the outer leaves first and then remove them in ice water. Similarly, remove the inside part to remove rough heat.
3
Cut off the core of the Brussels sprouts and peel off the leaves one at a time. Spread it on a bask lined with kitchen paper to wipe off any moisture.
4
Put the Brussels sprout leaves, [A], and boiled shrimp, cut into 1cm sizes, and mix them in a bowl.
5
Serve it in a bowl and sprinkle it with Italian parsley to finish off.
Ingredients for 3 people
-
- Brussels sprouts
- 80g
-
- Preparation and boiled shrimp
- 60g
-
[A]
- Lemon juice
- 10cc
-
- sugar
- 10g
-
-
Olive Oil
Ardoino Extra Virgin - 10cc
-
Olive Oil
-
- Balsamic Vinegar
- A little
-
- White wine vinegar
- A little
-
- White wine
- A little
-
- Italian parsley finish
- A little
[PR]
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