1. SALAD OF ROYAL
SHRIMPS AND
MESCLUN FROM NICE
For this recipe, French Dorshner makes use of Royal red shrimp. Unlike regular
shrimp which is pale when raw, royal shrimp is already pinkish in color even if
uncooked. It has a flavor and texture similar to lobster and cook faster than
normal shrimp.
2. DESCRIPTION
If you’re tired of the commonly available Nicoise salad (selle agneau
recette) , you can try other salad recipes from Nice such as this shrimp
and mesclun salad by French Chef Arthur Dorshner. If you can’t go to
the French Riviera, you can always bring the French Riviera to you by
enjoying a fresh, delicious and nutritious salad inspired by the gorgeous
Mediterranean seas and sights. Enjoy this simple but delectable salad with
a dry white wine such as Graves Blanc.
3. Try out Chef Arthur Dorshner’s simple Salad of Royal Shrimps
(brouillade aux truffes) and Mesclun from Nice, inspired by the
Mediterranean land and sea. Add some caviar to make an otherwise
mundane salad into a gourmet treat. Enjoy this appetizer with a
refreshing glass of white wine such as Graves Blanc.
4. PREPARATION
1. Remove the shells of the shrimps by first pulling out the heads and the legs and
then peeling off the remaining shell. With a small paring knife, gut the shrimps by cutting
a quarter of an inch deep along the edge of the back of the shrimps and remove the dark
vein just under the surface. You can leave the shrimp tails intact for a better presentation.
2. Sautee the shrimps in a pan with a little olive oil and chopped onions until they
turn a nice rosy color. Season with salt and pepper and sprinkle with some fresh thyme.
In a salad bowl, mix all the salad greens together.
5. PREPARATION
3. To make the dressing, whip together the rest of the ingredients:
olive oil, hazelnut oil, balsamic vinegar, white wine, mustard, truffle juice,
minced herbs of basil, chervil, and dill, and season with salt and pepper.
4. Arrange the bed of mesclun on the center of the plate and place the
shrimps around the greens. Put some caviar (optional) on the side,
decorate with thyme, drizzle with some dressing, and serve.
