Tropical salad 2

00505 TROPICAL SALAD INGREDIENTS for 4 PEOPLE 2 medium size avocado, shrimp, 400 g 200 g canned hearts of Palm, a head of lettuce, salt, pepper.

For the sauce: one egg, 1, 5 dl of extra virgin olive oil, 1/2 lemon, a tablespoon of whiskey, a spoonful of salsa rubra, salt, white pepper.

Thoroughly wash the avocado, cut them in half lengthwise and give central nut; with a spoon, take out the meat and cut it into cubes, keeping aside two empty cups.

Shelled shrimps, take away the black wire inside and wash them quickly in cold water and dry gently with a cloth; Cook for 2 minutes, drain, divide them into 2 or 3 pieces and keep aside.

Drain the hearts of Palm and slice into rings.

Clean the lettuce, pick the best leaves 8, wash them, dry them gently with a cloth and place them in cups avocados emptied.

Cut lettuce into strips remained and wash in plenty of cold water; drain and dry them gently.

In a bowl stir together the flesh of the avocado with shrimps, strips of lettuce, hearts of Palm and a pinch of salt and pepper.

Prepare the sauce.

Squeeze the lemon and gather it all in a bowl.

In a bowl put a pinch of salt and a few drops of lemon juice.

Add the egg yolk and stir with a wooden spoon or a whisk.

Pour, drop by drop, a little oil stirring continuously in a clockwise direction.

When the sauce starts to thicken pour flush remaining oil alternating with a few drops of lemon if became too compact.

When the oil is completely absorbed the sauce seasoned with a pinch of salt, white pepper and remaining lemon juice.

Join the rubra sauce and whiskey, stirring with a wooden spoon.

Dress the salad prepared with a spoonful of salsa, mix gently and spread it in cups.

Serve tropical salad accompanying it in the table with the remaining sauce.