Restaurant Bergantín


Prawn carpaccio salad with pine nut vinaigrette and Farga Milenaria olive oil


4 king prawns | 8 cherry tomatoes | lettuce mix | squeezed lemon juice | ½ glass of sherry vinegar | pine nuts | alfalfa sprouts | salt | Farga Milenaria olive oil


  • Put the lettuce and halved tomatoes in a bowl.
  • Peel the prawns, cut them in half and macerate them for 5 minutes with salt, lemon and the Farga Milenaria olive oil.
  • Once macerated, add them on top of the lettuce and tomatoes.

For the vinaigrette

  • Heat the Farga Milenaria olive oil in a saucepan and add the pine nuts. When they are golden brown, remove them from the heat and add the vinegar and crush. Leave to cool.
  • To finish, season the salad by drizzling it with the vinaigrette and decorate it some alfalfa sprouts.

Telephone: 964 45 59 90


C/ Varador, s/n

12500 Vinaròs

Restaurante Bergantín

Open location