I just thought I would share this first course, that people seem to love.
The principle is really very simple: you put warm - generally panfried - ingredients that have been tossed with a dressing, on a bed of greens (lettuce, rocket, watercress, anything really ).
The classic ones where I live are gésiers confits (preserved gizzards cut thin), but bacon bits and, as I did last night, panfried raw shrimp with red bell peppers are also divine.
The difference in temperatures is funky, and not a problem.
Obviously, this is a dish that needs to be served immediately so the greens stay crisp.
Best regards,
Alex R.
The principle is really very simple: you put warm - generally panfried - ingredients that have been tossed with a dressing, on a bed of greens (lettuce, rocket, watercress, anything really ).
The classic ones where I live are gésiers confits (preserved gizzards cut thin), but bacon bits and, as I did last night, panfried raw shrimp with red bell peppers are also divine.
The difference in temperatures is funky, and not a problem.
Obviously, this is a dish that needs to be served immediately so the greens stay crisp.
Best regards,
Alex R.