Good evening everybody. :)

Cooking bearkitty  Ghosty writing again and today I have a nice little salad for you :3
It's summer, it's a frigging 35°C right now and that's when a tasty salad comes in handy as dinner or a side dish. You decide :)
And it's quick and simple to prepare.
Forget about store bought salad-dressings ... we make a fresh vinegarette, bursting with herbs.

You need (for 2 plates. Scale it up as much as you like, mix it however you want. It's just a suggestion)
- 1-2 Romana lettuce hearts, depends on the size. I had a red-green variety
- 10 small cherry tomatoes (I used red, yellow and black ones)
- 1 small red bell pepper
- 1-2 green onions
- 4-5 garlic cloves
- 1 onion
- 1-2 chestnut mushrooms
- Tiger Prawns, raw (as much as you want. I had 16. If they are frozen, thaw them and tap them dry before use)
- Olive oil
- white balsamic vinegar
- fresh herbs (rosemary, thyme, sage, oregano, dill, parsley, chives)
- salt, pepper, sugar
- hot mustard
- tomato paste

Wash and dry your salad, tomatoes, bell pepper and herbs. Wipe the mushrooms with a paper towel, don't wash them. Peel onions, green onions and garlic.
Remove the stems from salad leaves and tomatoes, then cut everything inlcuding onions and green onions into pieces, strips, slices or any other form you prefer.
Chop chives, parsley and dill finely. Crush the garlic gloves a bit with the broad side of your kitchen knife.
Set all parts of the salad aside until you need them.

Carefully heat up some olive oil in a pan. Add twigs of rosemary, thyme and oregano and a few leafs of sage, the crushed garlic cloves and roughly cut onion pieces.
On low heat let everything fry very gently for some time. Use just enough heat to aromatize the oil with your herbs, garlic and onions for an awesome flavor.
Remove fried herbs, garlic and onion.

While you are aromatizing the oil, prepare your vinegarette.
Take one part white balsamic vinegar and dissolve a good pinch of salt and 1-2 tps of sugar. Add 2-3 parts olive oil and a little of the herb-garlic oil. Put in a bit of hot mustard and tomato paste and whisk everything into an emulsion. The mustard will help that the emulsion stays stable
Season to taste with a healthy dose of freshly ground pepper, dill, parsley and chives. Add a little water if it's too thick.

Heat up your aromatized oil again and fry your tiger prawns gently and only for a short time. You don't want them to shrivel too much and get rubbery. Add a little sea salt at the end.
While the tiger prawns are cooking, dress your salad, including romana salad, green onions, bell pepper, tomatoes and mushrooms, on a big soup plate or a bowl.
Transfer your shrimp directly from the pan on top your salad and finish everything with your vinegarette.

Enjoy your fresh and light dinner, full with flavor from the herbs