Mini salad niçoise with grilled shrimps
Salad of artichoke, haricots verts, eggs, orange, mustard and grilled king prawns in baby currant lettuce.
If you use the barbecue, plug it in already. Let the artichokes drain in a sieve.
Remove the stalk of the haricots verts and boil the beans together with the eggs for 5 minutes in boiling water with salt.
Rinse in cold water with a colander.
Peel the eggs and cut into parts. Squeeze out the half orange. Mix the juice with the mustard and the oil into a dressing.
Mix the dressing in a bowl with the artichokes and haricots verts.
Peel the shrimps and remove the intestinal tract. Slice the garlic and the leaves of the oregano and mix with the rest of the oil. Mix by the shrimp.
Remove the leaves from the lettuce and spread over the bowls. Divide the artichokes, haricots verts, egg tarts and olives.
If you do not use a barbecue, heat the grill pan. Grill the shrimp in the grill pan or on the barbecue in 3 minutes.
Divide the shrimp over the salad.
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