Ingredients

  • 4 yellow Sweet Palermo© peppers
  • 20 large prawns, peeled
  • 4 sticks of celery, diced
  • leaves of 1 head of romaine lettuce, washed
  • 1 shallot, chopped
  • 1/2 sprig of flat parsley leaves, chopped
  • 8 dessert spoons of extra virgin olive oil
  • 1 lemon
  • 1/2 red pepper, seeds removed, chopped
  • olive oil for frying

Dressing ingredients

  • 4 dessert spoons of mayonnaise
  • 1 dessert spoon of coarse mustard
  • 1 clove of garlic, grated
  • 1/2 dessert spoon of smoked paprika powder

Author of this recipe

Sweet Palermo®

Sweet Palermo®

Grower / producer

 The Sweet Palermo grower groupSweet Palermo peppers are cultivated by the global Sweet Palermo growers group, with farms spread across the world. From Europe to North and... Read more

A great starter salad, grilled sweet pointed pepper with prawns and romaine lettuce.
Total votes: 837

Preparation

  • For the aioli, mix all the ingredients together (named in section dressing ingredients).
  • Chop the peppers coarsely and fry them briefly at a high temperature until dark patches develop on the skin. Then add the prawns and fry them briefly until they turn pink. Remove from the pan and allow to cool.
  • Arrange some romaine lettuce on each plate; use the innermost leaves since these are the tastiest
  • Mix the prawns, pointed pepper, celery, parsley, red pepper and shallot in a dish and season to taste with salt and pepper. Arrange this on the plates and drizzle with a little extra virgin olive oil and lemon juice
  • Serve with the aioli.

 

Tips from the author

Extra fancy? Add a tomato bruschetta:
 
  • 4 slices of rustic bread
  • 1 tomato, without juice and seeds, finely chopped
  • 1 clove of garlic, finely chopped
  • 4 dessert spoons of extra virgin olive oil
  • salt and pepper 
Rub the chopped tomato, garlic and olive oil onto the bread and toast it in the oven until golden brown. Bring to taste with salt and pepper.
 

Want to stay up-to-date? Subscribe to our newsletter!