Salad of king prawns, crabs and avocado with verjuice mayonnaise
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.