Shrimp, Tomato, and Bocconcini Salad

Photo by Lee C.
Adapted from ricardocuisine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ricardocuisine.com

Ingredients

  • 3

    cups (750 ml) sugar snap peas, cut into small pieces

  • 1

    container 7 oz (200 g) pearl bocconcini, drained

  • 1

    lb (454 g) Nordic shrimp

  • 2

    cups (500 ml) red or yellow cherry tomatoes, halved

  • 1/2

    bulb fennel, cut into small 1-inch (2.5-cm) long sticks

  • 1/4

    cup (60 ml) chopped fresh chervil (see note)

  • 1/4

    cup (60 ml) rice vinegar

  • 3

    tablespoons (45 ml) olive oil

  • Salt and pepper

Directions

In a pot of salted boiling water, blanch the peas for about 2 minutes or until al dente. Cool them in ice water and drain. In a salad bowl or other large bowl, combine all the ingredients. Season with salt and pepper. Note Add the chervil at the last moment if the salad has to stand.

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