SPLENDID!
PRAWNS WITH PESTO, ROASTED POTATOES AND ARUGULA SALAD
The mix of vegetables with the prawns is unusual and absolutely delicious! You will be surprised by the combination! Enjoy this outstanding recipe with a fantastic white wine from Burgundy such as Mercurey!
Preparation: 30 min; cooking time: 30 min.
Serving 4
2 lbs. prawns, peeled and deveined
1.5 lbs. baby Dutch yellow potatoes, washed thoroughly and halved
5 oz. fresh basil pesto
½ tbsp. herbs de Provence
5 oz. arugula salad
1 tbsp. balsamic vinegar
5 tbsp. olive oil
Salt and pepper
Fleur de sel (for the potatoes)
Preheat the oven to 430 F.
Lay some parchment paper in a baking dish. Put the halved potatoes into a medium bowl. Add 1 tbsp. olive oil and herbs de Provence. Combine.
Put the potatoes on the parchment paper and roast 30 minutes.
In a large bowl, make a vinaigrette with salt, pepper, 1 tbsp. balsamic vinegar and 2 tbsp. olive oil.
Warm 2 tbsp. into a large frying pan on high heat and cook the prawns 2 minutes on each side. Add the pesto 30 seconds before the end of cooking the prawns. Stir to combine.
Just before serving, put the arugula salad in the large bowl and combine with the vinaigrette.
Serve the potatoes into plates. Season with fleur de sel. Add the prawns with pesto around the potatoes and top with the arugula salad.
Bon Appetit!
