Victoria Salad Recipe
By Sébastien Monceaux
Difficuly
easy
Preparation
20 minutes
Time to bake
10 minutes et 15 secondes
Recipe for Victoria salad of 1 person
FOR THE SALAD
- 35 g of mesclun of young shoots
- 45 g cooked shrimps
- 55 g of orange in segment
- 35 g salmon heart in sashimi
- 1 ultra fresh organic egg
- 25 g red and yellow cherry tomatoes
- Fresh coriander
LEMON VINAIGRETTE
- 35 g soy sauce
- 20 g of lemon vinegar
- 85 g of grape seed oil
- 1 g of Espelette pepper
- 10 g of Dijon mustard
Préparation
step 1: Preparation of the salad
- Poach the shrimp in a salted vegetable stock and set aside in the fridge.
- Remove the segments from an orange.
- Cut the cherry tomatoes in half.
- Cut the salmon heart into thin strips.
- Poach the ultra-fresh eggs in simmering water for 5 minutes and 15 seconds, peel them after they have cooled and keep them in a cool place.
step 2: The lemon vinaigrette
- Make the blender sauce by mixing mustard, soy sauce, lemon vinegar with the Espelette chilli pepper.
- Emulsify it with the grape seed oil.
Assembly and finishing :
- Place the mesclun in a shallow plate, place the shrimps cut in 2, the cherry tomatoes, and the smoked salmon sashimi.
- In the center of the plate, place the soft-boiled egg and here and there the orange segments cut in half.
- Finish with a little Espelette pepper, a few drops of lemon sauce and the coriander pluches.
- Serve a little vinaigrette on the side so that everyone can season to their own taste.
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