Shrimp, Tomato, and Bocconcini Salad

By á-4084

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

Details

Adapted from ricardocuisine.com

Preparation

Step 1

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.