Steamed potato salad with celery, prawns and EVO Oil

Ingredients:

Potatoes gr 400
Red prawns or shrimps gr 250
Celery gr 100
Extra Virgin Olive Oil q.s.
Lemon juice q.s.
Salt q.s.
Black pepper q.s.
Chopped parsley q.s.

Procedure:

Steam the potatoes in their skins, then peel and dice them.

Steam or blanch the shrimps for about 2 minutes.

Slice the celery into thin slices.

Mix all ingredients in a bowl.

Season with Extra Virgin Olive Oil, lemon juice, salt, pepper and parsley.

Stir gently and serve warm or cold.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend an EVO DOP Riviera Ligure monocultivar Taggiasca olive oil, lightly fruity with a slight hint of almond, a predominantly sweet sensation but with hints of bitter spiciness. Yellow in colour with green reflections. Suitable for desserts and delicate dishes, such as fish or carpaccio, and with all cooked or raw vegetables.