Name: Salade de Crevettes Grises (Flemish Salad of Tiny Shrimp & Croûtons)
Yield: Makes 4 starter servings
Cuisine: Italian
Ingredients: 2 teaspoons olive oil; 30 g baby rocket leaves, rinsed and dried; Pinch each of sea salt and freshly ground black pepper; 12 cherry or grape tomatoes, as tiny as possible, halved; 2 tablespoons diced sun-dried tomatoes; 2 tablespoons diced pitted Kalamata olives; 30 g unsalted butter; 3 tablespoons mayonnaise, preferably home-made; 40 g 5 mm croûtons made from Tuscan Bread, Sicilian Semolina Bread, or Pain de Mie; 12 small leaves roundhead or other tender lettuce, rinsed and dried; 35 g tiny frozen peas, cooked, rinsed and chilled; 3 hard-boiled eggs, quartered; ½ teaspoon Dijon mustard or more to taste; 340 g tiny peeled and cooked shrimp

Preparation info

Makes
4
starter servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Belgian chef Vincent Florizoone’s restaurant, Grand Cabaret, is in Nieuwpoort, a coastal town close to the French border. Along that stretch of the North Sea’s coast, fishermen use horse-drawn nets to trawl for tiny shrimp. I had a chance to meet Vincent when he was visiting New York; I asked him about the shrimp, and he agreed to send me a recipe using them. His shrimp salad recipe is a creation worthy of a mu