Cauliflower, Shrimp and Ginger Salad

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 ¼ cups (3 dl) native shrimp

½ head cauliflower

2 cups (5 dl) fresh spinach

1 red onion, finely chopped

3 tbs. olive oil

1 ½ tbs. white wine vinegar

1 tbs. freshly grated ginger

Salt and pepper

The Bread

1 loaf of white bread, preferably a day old

olive oil

Salt

PREPARATION:

• Divide the cauliflower into small bouquets.

• Mix it with the shrimp, spinach, red onion, olive oil and vinegar.

• Season with the ginger, salt and pepper.

• Cut the bread into slices and lay them on a baking dish.

• Drizzle the olive oil over the slices and salt to taste.

• Toast in the oven at 400ºF (200ºC) until they become golden brown – about five to seven minutes.

• Serve with the salad.

Wine and Drinks

Ginger is always a bit tricky with wine. The shrimp does require surprisingly sweet wines. Beer works fine, though. Here are some suggestions.

Economy: Beer

Mid-range: Semi dry white wine from South Africa, Australia or the USA.

Gourmet: Wine of the Pinot gris grape, Alsace in France