Salad Queen Victoria
Recipe: #43719
September 29, 2024
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (281.5 g)
- Calories 376
- Total Fat - 18.3 g
- Saturated Fat - 6.3 g
- Cholesterol - 326.3 mg
- Sodium - 1710.2 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 0.5 g
- Sugars - 0.8 g
- Protein - 43.7 g
- Calcium - 218.9 mg
- Iron - 3.5 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the cucumber and slice it into matchsticks of the same approximate length and thickness as the asparagus.
Step 2
Sprinkle with salt and let it leach out the water for 10 minutes in a sieve.
Step 3
Boil a bit of salted water and cook the asparagus in a covered pan for three minutes until al dente.
Step 4
Rinse in a sieve under cold running water to drain and cool.
Step 5
Distribute the cucumber matchsticks and asparagus over four plates.
Step 6
Sprinkle with half of the truffle oil.
Step 7
Arrange shrimp on top of the vegetables and sprinkle with the lemon juice and the rest of the truffle oil.
Step 8
Season lightly.
Step 9
Garnish with chives.
Tips
No special items needed.
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