Prawn, cabbage and cannellini bean salad

Name: Prawn, cabbage and cannellini bean salad
Cook time: 30 min
Cuisine: Italian
Ingredients: 24 cooked king prawns (peeled and de-veined); 2 cups cabbage (very finely shredded); 1 grapefruit (peeled and divided into segments),; 400g can cannellini beans (rinsed and drained); 1/2 bunch watercress sprigs; 1/3 cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1/2 tsp caster sugar,; sea salt; freshly cracked black pepper

Lynne Mullins

October 19, 2011

Prawn, cabbage and cannellini bean saladMarco del Grande

Time:< 30 mins

An Italian inspired seafood salad.

Ingredients

24 cooked king prawns (peeled and de-veined)
2 cups cabbage (very finely shredded)
1 grapefruit (peeled and divided into segments),
400g can cannellini beans (rinsed and drained)
1/2 bunch watercress sprigs
1/3 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp caster sugar,
sea salt
freshly cracked black pepper

Method

Place 24 cooked king prawns (peeled and de-veined) in a large bowl. Add 2 cups cabbage (very finely shredded), 1 grapefruit (peeled and divided into segments), 400g can cannellini beans (rinsed and drained) and 1/2 bunch watercress sprigs and toss gently.
In a small bowl, whisk ¹/3 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp caster sugar,
sea salt and freshly cracked black pepper.
Pour dressing over salad and toss gently to combine.
Serve salad topped with 50g salmon roe.

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