Herbed Prawns on Rocket Salad

Make a marinade of sugar, juice of one lemon, salt, herb mustard, pepper, olive oil, white wine and chopped herbs.

Soak the crabs in half of the marinade for 1 hour. Rinse the arugula and radicchio and spin them out well.

Divide the arugula salad evenly on plates, cut the cocktail tomatoes in half and drape them on the edge of the plate alternating with a few leaves of radicchio. Arrange the crab in the center of the plate and spread the rest of the marinade evenly over the lettuce and crab. Garnish with smoked salmon rosettes.

Serve with toasted garlic bread: toast baguette slices under the broiler on one side, spread with garlic kitchen herb butter and briefly slide under the broiler again.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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