Casablanca Salad Recipe

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.

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.

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.

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.

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.