Fri, 27 May 2016
Dublin Bay Prawn Salad served with asparagus, pea and spinach leaf salad and a citrus dressing.
Ingredients:
6 Dublin Bay Prawns (peeled and de-veined)
4 Baby Asparagus spears
2oz Garden Peas (fresh or frozen)
1 Handful of spinach, rocket and lollo rosso mixed leaves
2 Cucumber Ribbons (use mandolin for best results )
1 Tablespoon of fresh mint, chervil and tarragon
Citrus Dressing
1 Lemon juice and zest
6 Tablespoons Wicklow rapeseed oil
2 Tablespoons Honey
1/2 Tablespoon of Dijon mustard
2 Tablespoon White wine vinegar
Small amount of Chopped Chives
Method:
1. Peel prawns and remove dark visible vein by slicing along the vein and discard vein from prawn.
2. Poach prawns for 1 minute in court bouillon liquid, when cooked, remove and leave to cool.
3. Prepare Asparagus spears by snapping the spear and only using top end as bottom end tends to be too woody
4. Blanch and refresh asparagus spears and peas, this method is as follows; place asparagus and peas into boiling water and leave on a rapid boil for approx 1 minute. Remove from pot and place into ice cold water, this retains the vibrant colour and also ensures you end up with crisp crunchy veg.
5. In a separate bowl make Citrus Dressing by placing all ingredients into bowl and whisking to combine.
6. Once dressing is ready, add in leaves, asparagus, peas and herbs to coat salad
7. Make cucumber ribbons by using mandolin and take prawns out of refrigeration ready to serve
8. Assemble and serve with some homemade soda bread.
