The salad with shrimp, cherry tomatoes, mushrooms, and parmesan is a fresh, exotic, and tasty dish to prepare for hot summer days. A fresh and crunchy base of lettuce, Lollo variety with wide green leaves, fresh shrimp then boiled, mushrooms in this case fresh champignon sliced, small and juicy cherry tomatoes that also add a touch of color to the dish, and Grana Padano flakes. To be served as an appetizer, main course, or as a single dish by adding homemade golden croutons.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 1 Person
- Cooking methods: Boiling
- Cuisine: Contemporary
- Seasonality: Summer
Ingredients
- 4 oz shrimp (fresh, cleaned)
- 1.75 oz cherry tomatoes
- 1.75 oz champignon mushrooms
- 1.75 oz Lollo lettuce
- 0.7 oz Grana Padano DOP
- to taste extra virgin olive oil
- to taste vinegar (or lemon juice)
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Cutting board
- Salad bowl
- Knife
- Dish towel
- Salad spinner
- Pot
- Colander
Steps
To prepare the salad with shrimp, cherry tomatoes, mushrooms, and parmesan…
First, clean the fresh shrimp by removing the head, tail, shell, and legs with your hands, and use a knife to cut along the back to remove the black vein, or use a toothpick to pull it out.
Rinse the shrimp under cold running water and heat water in a pot to cook them. When it boils, boil the shrimp for 2 minutes then drain them.
Wash the lettuce leaves and drain them using a salad spinner to remove excess water or pat them dry with a dish towel, then chop them with your hands or a knife and place them in the salad bowl.
Clean the champignon mushrooms by removing the end of the stem with a knife and wipe any dirt off with a damp dish towel. Then slice them vertically and add them to the salad.
When the shrimp are cooked, drain them and add them to the salad bowl. Finally, wash the cherry tomatoes and cut them in half, adding them to the other ingredients.
Dress the salad to taste with extra virgin olive oil, vinegar or lemon juice, salt, pepper, and Grana Padano DOP cut into flakes. Serve the dish immediately or slightly chilled from the refrigerator.
