First make the dressing with a tea spoon of dijon mustard, a little sherry vinegar, a good amount of lemon juice, salt & pepper and extra virgin oilive oil.
Finely shred the white cabbage & fennel and dress.
Cover and leave for ten minutes or so - the acid in the dressing will "cook" the cabbage and take the edge off it.
Mix in the cooked shrimps and a bunch of chopped chervil (a mix of 1/4 tarragon and 3/4 parsley is also good if you dont have chervil), and serve.
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