Salad of king prawns and av­o­cado with ver­juice may­on­naise

Australian Women’s Weekly NZ - - MAGGIE BEER -

SERVES 6 AS AN EN­TRÉE PREP TIME 30 MIN­UTES 1kg cooked king prawns 2 baby cos hearts 1 red wit­loof (or radic­chio) 1 wit­loof (chicory) 1 bunch rocket 2 large (640g) av­o­ca­dos mi­cro mint or small mint leaves, to serve 2 lemons, cut into wedges, to serve


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, radic­chio, wit­loof and rocket. Wash and dry leaves. Cut av­o­ca­dos in half, re­move stones 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 and le­mon wedges, and steamed crabs if de­sired. Not suit­able to freeze.

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