🍽️ Endive Salad with Shrimp

Name: Endive Salad with Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g corn salad; 2 bulbs fennel (small); 12 larger shrimp (peeled with tail piece); 3 tbsp white wine vinegar; 3 tbsp olive oil; salt; pepper (from the mill); 2 tbsp chopped hazelnut kernels; 40 g sheep's cheese (low fat); 2 tsp basil pesto (from the jar)

358 kcal · 30 min · 4 servings

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Ingredients

250 g corn salad
2 bulbs fennel (small)
12 larger shrimp (peeled with tail piece)
3 tbsp white wine vinegar
3 tbsp olive oil
salt
pepper (from the mill)
2 tbsp chopped hazelnut kernels
40 g sheep's cheese (low fat)
2 tsp basil pesto (from the jar)

Instructions

1. Wash the endive thoroughly, remove any woody parts, and spin it dry.
2. Wash the fennel, cut it lengthwise into quarters, remove the hard core, and slice it into thin strips. Fry the shrimp in one tablespoon of oil for 3 to 4 minutes on all sides, season with salt and pepper. Crumble the feta cheese into small pieces.
3. Whisk the vinegar with the remaining oil, salt, and pepper, and toss the dressing with the endive and fennel strips. Divide the mixture onto plates, arrange the shrimp on top, and drizzle everything with a little pesto. Serve the salad with the shrimp, sprinkled with hazelnuts and feta.

Nutrition per serving

kcal: 358
Protein: 35 g · Fett/Fat: 21 g · Carbs: 6 g