Shrimp & Zucchini Salad by Chef Michel Hulin

Michel Hulin is the head chef of "La Cabro d'Or", a wonderful resaturant in les Baux-de-Provence, rewarded by a Macaron in the famous "Michelin Guide". His shrimp & zucchini salad will be a perfect recipe for your festive menu!
By Michel Hulin

Serves 6

Salad Base

  • 100 gr cubes of Old Comté, a hard cow’s milk cheese
  • 100g cubes of seared Jabugo ham
  • A sufficient quantity of sliced chives

Cover the base of 6 x 11cm-diameter rounds with a mixture of these ingredients.

Zucchini Purée

  • 2 zucchini
  • 1 shallot
  • 500ml chicken stock
  • 500ml cream
  • A sufficient quantity of olive oil

Sweat the shallot in olive oil, add the zucchini then the liquids.

Cook until reduced, and then blend to a purée.

To Prepare the Mousse

  • 200g zucchini purée
  • 100g whipped cream
  • 2 sheets of gelatin (softened in chilled water)

Add the gelatin to the hot zucchini purée, leave to cool then incorporate the whipped cream. Place a layer on top of the garnished rounds.


  • 24 peeled shrimp tails
  • 6 baby carrots
  • 6 asparagus tips
  • 1 bunch onions
  • A sufficient amount of wild salad greens and edible flowers
  • 12 shavings of Jabugo ham
  • 36 toasted croutons

Prepare the different vegetable shavings.

Carefully compose the shrimp, vegetables, croutons, then the wild salad greens and flowers together.

Drizzle with the vinaigrette.


  • A sufficient amount of lemon preserves
  • A sufficient amount of balsamic vinegar
  • A sufficient amount of olive oil

Mix the different ingredients together to taste.

Shrimp & Zucchini Salad
Shrimp & Zucchini Salad
A colorful salad!
Photography: José Nicolas
Shrimp & Zucchini Salad
Shrimp & Zucchini Salad
A gorgeous salad for your festive meal!
Photography: José Nicolas
Chef Michel Hulin
Chef Michel Hulin
Restaurant "La Cabro d'Or"
Photography: José Nicolas

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