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252b1046 0206 443c 8800 9ace61b0c442  2016 04 17 03 08 47
Jessicamicha
Jessicamicha

Shrimp and Gruyere salad. In the bottom of your salad bowl, mash a clove of garlic and a couple of anchovies into a paste. Whisk in some grainy mustard, olive oil, lemon juice and red wine vinegar. Toss with your salad greens. Divide into plates and top with slivered artichoke hearts and tomato, batôns of Gruyere cheese, 6-minute egg wedges, and seared shrimp. Garnish with homemade croutons (toss cubed bread with olive oil, salt, and dried herbs and bake until crunchy).