Salad of Endives, Shrimps or Prawns, Palm hearts, with Bearnian Sauce and Tomatitos Concassé

Ingredients:

4 or 5 Endives units

1 Palm hearts canister

6 to 8 Tomatoes units gives an expert opinion

The fourth kilo of Shrimps or bare prawns

¼ cup of Vinegar of wine and ¼ of Red wine cup on equal parts

½ onion brunoise (cut very teeny-weeny)

Tarragon

For the Bearnian sauce

6 egg yolks and butter

To warm in a cacerolita (pan) the wine, the vinegar, the onion and the tarragon.

To beat 6 egg yolks and we add them to the previous preparation, on the fire until the egg yolks should be cooked.

To melt the butter and then we add it to the previous preparation.

ALWAYS BEATING

To season.

To cut the palm hearts, along, and for the half.

The tomato in concassé, (segments) to flavor to the shrimps or prawns with oil and lemon.

To place in the personal plate, or in a big salad bowl.

At the bottom of the plate the endives sheets, and if I want some sheet of French lettuce.

To add the gajitos of the tomato, the palm hearts, and superficially doing it forms the prawns.

To overturn superficially the sauce when it is lukewarm.

In the photo, instead of using the endives, the salad is placed in a bed of carpacció of melon cantalup.

Also it remains exquisite, only that you will have to wait for the epoch in which they should be.