Ingredients:
12 shrimps, peeled and deveined (boiled hot)
4 potatoes, peeled, cubed and cooked
2 avocados
2 chives stalks, chopped
1 red onion, julienned
1 sweet pepper, chopped
1 clove garlic, minced
1 can black olives, chopped
2 tbsp olive oil
Juice of 1 lemon
Salt, paprika and pepper
Preparing:
Combine in a bowl the potatoes with shrimps, avocado, onion, sweet pepper, chives and olives.
Mix the lemon with olive oil, garlic, paprika, salt and pepper to make dressing.
Bathe salad with dressing and serve.
Ingredients:
1 tenderloin medallion
1 ½ cups Merlot red wine
2 garlic cloves, minced
1 onion, chopped
1 jalapeno pepper, chopped
1 piece of dark chocolate, chopped
2 tbsp olive oil
Salt and pepper
Preparing:
Fry the onion, jalapeno pepper and garlic in olive oil for 5 minutes.
Add wine and let reduce over medium heat for 3 minutes.
Add chocolate and mix well, keeping the fire very low.
Season the medallion with salt and pepper.
Cook tenderloin medallion on both sides, in another pan, with olive oil.
Serve the tenderloin medallion and bathe with chocolate sauce.
Ingredients:
200 g fresh mozzarella cheese, diced
1 American lettuce, chopped
1 red apple, diced
2 slices bread, diced
2 garlic cloves, minced
½ red onion, shredded
Vegetable oil and butter
Vinaigrette:
70 g bittersweet chocolate, chopped
4 oz olive oil
2 lemons, their juice
Salt and pepper
Preparing:
Fry the bread cubes with garlic in butter.
Place in the oven to roast well.
Mix all ingredients together.
Vinaigrette:
Melt the chocolate with half the oil, stirring constantly.
Transfer to a cold bowl and mix with remaining ingredients.
Bathe salad with the vinaigrette and serve.
