Prawn carpaccio salad with pine nut vinaigrette and Farga Milenaria olive oil
Aceite Farga Mil·lenària
Esta receta utiliza Aceite de Oliva Virgen Extra Farga Mil·lenària, elaborado con aceitunas de olivos milenarios del Territorio Sénia.
Ingredientes
4 king prawns
8 cherry tomatoes
lettuce mix
squeezed lemon juice
½ glass of sherry vinegar
pine nuts
alfalfa sprouts
salt
olive oil Farga Milenaria
Elaboración
Put the lettuce and halved tomatoes in a bowl.
Peel the prawns, cut them in half and macerate them for 5 minutes with salt, lemon and the Farga Milenaria olive oil.
Once macerated, add them on top of the lettuce and tomatoes.
For the vinaigrette
Heat the Farga Milenaria olive oil in a saucepan and add the pine nuts. When they are golden brown, remove them from the heat and add the vinegar and crush. Leave to cool.
Emplatado
To finish, season the salad by drizzling it with the vinaigrette and decorate it some alfalfa sprouts.
