Salad of king prawns, crabs and av­o­cado with ver­juice may­on­naise

The Australian Women's Weekly - - Maggie Beer -

SERVES 6 AS AN ENTREE PREP TIME 30 MIN­UTES Ikg cooked king prawns

2 baby cos hearts

1 red wit­lof

1 white (green) wit­lof

1 bunch rocket

2 large (640g) av­o­ca­dos

6 freshly steamed blue swim­mer crabs mi­cro mint or small mint leaves, to serve 2 lemons, cut into wedges, to serve VER­JUICE MAY­ON­NAISE 2 large free-range egg yolks, at room tem­per­a­ture

2 ta­ble­spoons ver­juice

1 tea­spoon Di­jon mus­tard ½ cup (125ml) ex­tra vir­gin olive oil ½ cup (125ml) veg­etable oil lemon juice, to taste

1 VER­JUICE MAY­ON­NAISE Blend or process egg yolks, ver­juice and mus­tard un­til com­bined. With mo­tor op­er­at­ing, slowly add the oils un­til com­bined. Sea­son to taste with sea salt flakes and freshly ground black pep­per. Taste for acid­ity, adding a squeeze of lemon juice if needed. Cover; re­frig­er­ate un­til ready to use.

2 Peel and de­vein prawns. Sep­a­rate leaves of let­tuce, wit­lof and rocket. Wash and dry leaves. Cut av­o­ca­dos in half, re­move seeds and skin and cut into thick chunks. Place av­o­cado into a large bowl with the leaves; gen­tly toss to­gether.

3 Place salad on a large plat­ter. Scat­ter with prawns and mint; serve with Ver­juice May­on­naise, the steamed crabs and lime wedges. Not suitable to freeze.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.