Casablanca Salad Recipe

Preparation

1. 1

   Grill the Tomatoes

   Preheat the grill to medium heat. Cut the tomatoes in half and brush lightly with olive oil. Season with salt and pepper. Grill the tomatoes for about 4-5 minutes on each side until tender and slightly charred.

2. 2

   Sauté the Shrimp

   In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp and sprinkle with cumin, salt, and pepper. Sauté for about 3-4 minutes until the shrimp are pink and cooked through. Remove from heat and stir in lemon confit.

3. 3

   Cook the Eggs

   In a small saucepan, boil water and gently add the eggs. Boil for about 6-7 minutes for soft-boiled. Remove from heat, cool under cold water, peel and set aside.

4. 4

   Assemble the Salad

   In a large serving bowl, combine grilled tomatoes, sautéed shrimp, smoked bell pepper, chopped coriander, and marinated black olives. Gently toss to combine.

5. 5

   Serve

   Slice the boiled eggs in half and place on top of the salad. Drizzle with remaining olive oil, season with additional salt and pepper if desired, and serve immediately.