Shrimp & Zucchini Salad by chef Michel Hulin

Michel Hulin is the head chef of "La Cabro d'Or", a wonderful table of Les Baux-de-Provence, rewarded by a Macaron from the famous "Michelin Guide". His shrimp & zucchini salad will be a perfect recipe for your festive menu!
By Michel Hulin

Serves 6

Salad Base

100 gr cubes of Old Comté, a hard cow’s milk cheese

100g cubes of seared Jabugo ham

A sufficient quantity of sliced chives

Cover the base of 6 x 11cm-diameter rounds with a mixture of these ingredients.

Zucchini Purée

2 zucchini

1 shallot

500ml chicken stock

500ml cream

A sufficient quantity of olive oil

Sweat the shallot in olive oil, add the zucchini then the liquids.

Cook until reduced, and then blend to a purée.

To Prepare the Mousse

200g zucchini purée

100g whipped cream

2 sheets of gelatin (softened in chilled water)

Add the gelatin to the hot zucchini purée, leave to cool then incorporate the whipped cream. Place a layer on top of the garnished rounds.

Garnish

24 peeled shrimp tails

6 baby carrots

6 asparagus tips

1 bunch onions

A sufficient amount of wild salad greens and edible flowers

12 shavings of Jabugo ham

36 toasted croutons

Prepare the different vegetable shavings.

Carefully compose the shrimp, vegetables, croutons, then the wild salad greens and flowers together.

Drizzle with the vinaigrette.

Vinaigrette

A sufficient amount of lemon preserves

A sufficient amount of balsamic vinegar

A sufficient amount of olive oil

Mix the different ingredients together to taste.

Shrimp & Zucchini Salad by chef Michel Hulin
Shrimp & Zucchini Salad by chef Michel Hulin
A colorful salad!
Photography: José Nicolas
Shrimp & Zucchini Salad by chef Michel Hulin
Shrimp & Zucchini Salad by chef Michel Hulin
A gorgeous salad for your festive meal!
Photography: José Nicolas
Head chef Michel Hulin
Head chef Michel Hulin
Restaurant "La Cabro d'Or"
Photography: José Nicolas

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