Prawn and fennel salad

Name: Prawn and fennel salad
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 1.25 kg raw large prawns, peeled and deveined; 1 large fennel bulb, thinly sliced (400 g); 300 g watercress; 2 tablespoons finely chopped chives; 125 ml (½ cup) extra virgin olive oil; 60 ml (¼ cup) lemon juice; 1 tablespoon Dijon mustard; 1 large garlic clove, finely chopped

October 2, 2012

easyTime:< 30 minsServes:4

A recipe from the Good Food collection.

Ingredients

1.25 kg raw large prawns, peeled and deveined
1 large fennel bulb, thinly sliced (400 g)
300 g watercress
2 tablespoons finely chopped chives
125 ml (½ cup) extra virgin olive oil
60 ml (¼ cup) lemon juice
1 tablespoon Dijon mustard
1 large garlic clove, finely chopped

Method

Step 1
Bring a saucepan of water to the boil, then add the prawns, return to the boil and simmer for 2 minutes, or until the prawns turn pink and are cooked through. Drain and leave to cool. Pat the prawns dry with paper towels and slice in half lengthways. Place in a large serving bowl.
Step 2
Add the fennel, watercress and chives to the bowl and mix well.
Step 3
To make the dressing, whisk the oil, lemon juice, mustard and garlic together until combined. Pour the dressing over the salad, season with salt and cracked black pepper and toss gently. Arrange the salad on serving plates and serve immediately.

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