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Home > Recipes > Cooking with Iker Erauzkin > Spring salad with bean and vegetable sprouts

Cooking with Iker Erauzkin

Spring salad with bean and vegetable sprouts

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Medium
Cost per serving::: Media
Method:: 30 min.

Iker Erauzkin

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Iker Erauzkin

Ingredients

24 red shrimps
1 bag of bean sprouts
50ml white wine
1 lemon and 1 lime
2gr saffron
4 mini zucchini
1 tray of yellow cherry tomatoes
Sunflower oil and olive oil
1 Egg
Salt flakes
12 Quail Eggs
2 black tea bags
1 endive
30 gr. rocket
30 gr. mini red chard
Chive, beet, pea and Tahoon sprouts

Method

Prepare a carpaccio from the shrimp: lay out the shrimp on kitchen paper and open up in crescent shapes. Add a splash of olive oil, cover with another piece of paper and crush lightly with small taps of the hand. Reserve in the freezer.
Boil the bean sprouts for 2 minutes, then put in a bowl of ice water and reserve. Repeat for the thinly sliced mini zucchini.
For the mayonnaise, slightly heat the white wine and saffron, mix well and let cool in refrigerator. Add eggs to a blender and then slowly add the sunflower oiland beat till it begins to thicken. Then begin adding olive oil. Again, allow to thicken and then thin out by adding the wine and saffron. You can also add a few drops of lemon. Reserve.
Lay out the shrimp carpaccio in circles on a dish and create a nest of bean sprouts in the center to which you now add endive, rocket, chard, Quail Eggs and sprouts. Add some salt flakes and saffron mayonnaise.

Tip

To color the eggs, cook in boiling salted water for 2 minutes.Remove from water and give a few taps to the shell. Without peeling them, place in a warm infusion of black tea for 6 hours. Peel.

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