- 9 Ounces fresh salad sprouts (arugula, lamb’s lettuce, lollo rosso, oak leaf.)
- 1/2 Fresh pineapple.
- 1 Apple
- 12 Shrimp tails
- 1/2 Cup seedless raisins.
- 2 Cups grated mozzarella cheese.
- 1- 3/4 Cup grated emmental cheese.
- 2 Cups pink sauce.
In a nonstick aluminum Magefesa saucepan, cook shrimp tails in salted water. Peel and set aside.
Chop the fruit into 1/2 inch x 1/2 inch cubes
Place the salad sprouts in a heat resistant bowl.
Arrange chopped fruits, tails shrimp tails and raisins on top of the salad.
Cover with a layer of grated mozzarella cheese. It is important the entire surface gets covered with the cheese to protect the sprouts from the heat of the oven.
Coat mozzarella cheese with the pink sauce and sprinkle with grated emmental.
Preheat the oven on the grill position with the door open. When hot, introduce the salad; let it in until the layer of emmental just melts and browns. This is an essential step; if the salad overheats the sprouts will cook becoming wet and limp.
Serve on a layer of ice pilé to get good fresh
This salad goes well with any combination of ingredients as long as we don’t skip the protective layer of cheese.
Mozzarella and emmental can be replaced with any other cheeses to your taste. Just make sure one melts and the other reaches a golden brown gratin as quickly as possible.
We can also substitute the base ingredients with bacon and corn, smoked salmon and pickles, substitute pink sauce for tartar sauce etcetera.
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