As August rolls around, the name of the game is easy cooking. In fact, the less, the better, so long as the results are fresh and mouth-watering. Since it is summer to most of my readers in America and Europe, I thought this would be a perfect taste for those long hot summer days!! And since most markets and farm stands are bulging with their best, select your favorite mix and match favorites and toss together a great salad. You can serve this with a French baguette and you have a delicious lunch.
INGREDIENTS
12 green king prawns, peeled and deveined, tails left intact
1 lemon, zest finely grated
½ tsp chilli, finely diced
2 tbs olive oil
For the vinaigrette
1 tbs Dijon mustard
1/3 cup olive oil
2 tbs honey
1 tbs red wine vinegar
2 tbs lemon juice
½ lemon, zest finely grated
For the salad
2 celery hearts, finely sliced
1 baby fennel bulb, very finely sliced, fronds reserved
3 oranges, peeled and segmented
2 granny smith apples, peeled and cut into match sticks
½ bunch flat leaf parsley, roughly chopped
METHOD
1. Place the prawns in a large bowl and combine with the lemon, chilli, olive oil, sea salt and freshly ground black pepper. Set aside for 15 minutes to marinate.
2. Meanwhile, whisk all of the vinaigrette ingredients together with a pinch of salt and pepper, then set aside.
3. Toss all of the salad ingredients together in a large bowl.
4. Heat a large non-stick frying pan over high heat and cook the prawns for 1-2 minutes each side or until just cooked through.
5. Add 1/3 cup of the dressing to the salad and toss to coat.
6. To serve, divide dressed salad and prawns between serving plates. Drizzle each plate with a little extra dressing and scatter over fennel fronds.
SO VERY YUMMY!!!
SEAT OF MY SOUL 