Bretonne Salad
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 25 min |
6
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Carole lambert, st anne de la rochelle, QC |
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Recipe ingredients
- 2 zucchinis
- 3 large tomatoes
- 4 cooked artichoke bottoms, sliced
- 225g. fresh shrimp, cooked
- 2 hard boiled eggs, sliced
- mustard vinaigrette
- Iceberg lettuce leaves
Preparation
1.Cut the zucchini in 1cm (1/2 inch) slices. Cook for 2 minutes in boiling salted water. Remove with a slotted spoon and strain. Pat dry with paper towels.
2. Immerse the tomatoes in the boiling water, just until the skin comes off easily. Remove, let cool and peel. Cut the flesh into quarters.
3. Place all the vegetables and the shrimp in a large bowl and season well. Dress with vinaigrette. Serve on lettuce leaves, garnish with egg slices.
Suggestion
Origin: France
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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