Ingredients
5 gm Lolo rosso
5 gm frisé
5 gm iceberg lettuce
5 gm radicchio
5 gm endive
10 gm tomato
25 gm onion
25 gm celery
Half a lemon
25 ml lemon juice
25 gm carrots
25ml olive oil
20 gm smoked chicken breast
50 gm jumbo shrimps
10 gm cheddar cheese
2 gm coriander leaves
Salt and pepper to taste
Method
Mix the lettuce leaves and marinate them with olive oil, lemon juice, salt and pepper. Boil carrots, onion, celery, half a lemon and jumbo shrimps together for eight minutes, adding salt and pepper to taste. Leave to cool.
Arrange lettuce, shrimp, sliced chicken breast and all the other ingredients on a platter and garnish with cheddar cheese.
[caption] This recipe from chef Ranga Kumaraat One to One uses quantities for an individual person.
[Originally published in Abu Dhabi Week vol 2 issue 18]
