🍽️ Potato Asparagus Salad with Shrimp

Name: Potato Asparagus Salad with Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g small new potatoes; salt; 500 g green asparagus; 1 small radicchio; 1 handful chervil; 2 sprigs tarragon; 40 g walnut kernels; 4 tbsp walnut oil; 3 tbsp lemon juice; 2 tbsp apple cider vinegar; pepper (from the mill); 200 g large shrimp (kitchen-ready); 2 tbsp chili oil; 40 ml Madeira

557 kcal · 30 min · 4 servings

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Ingredients

600 g small new potatoes
salt
500 g green asparagus
1 small radicchio
1 handful chervil
2 sprigs tarragon
40 g walnut kernels
4 tbsp walnut oil
3 tbsp lemon juice
2 tbsp apple cider vinegar
pepper (from the mill)
200 g large shrimp (kitchen-ready)
2 tbsp chili oil
40 ml Madeira

Instructions

1. Peel the potatoes, wash them, and cut them into wedges. Boil them in salted water for about 15 minutes. Peel the lower part of the asparagus, cut the stalks into thirds, and add them to the potatoes after 7 minutes so they cook together.
2. Wash the radicchio, remove the tough parts, spin it dry, and chop it finely. Rinse the herbs, shake them dry, pluck the tarragon leaves, and chop them coarsely. Chop the walnuts.
3. For the dressing, whisk the oil with one tablespoon of lemon juice, the vinegar, salt, and pepper.
4. Drain the potatoes and asparagus and let them drain well. Mix them with the dressing and let them marinate for about 10 minutes.
5. Rinse the shrimp, pat them dry, and fry them in hot chili oil for about 2 minutes. Season with salt and deglaze with the remaining lemon juice and Madeira. Season with salt and pepper.
6. Mix the radicchio and herbs into the salad and adjust the seasoning. Plate the salad, sprinkle with the nuts, and distribute the shrimp with the pan juices on top.

Nutrition per serving

kcal: 557
Protein: 22 g · Fett/Fat: 38 g · Carbs: 36 g