King prawn, savoy cabbage and pine nut salad with tarragon dressing

Name: King prawn, savoy cabbage and pine nut salad with tarragon dressing
Cook time: 30 min
Ingredients: 2 cups savoy cabbage, finely sliced; 1/2 cup french tarragon leaves; 4 tbsp apple cider vinegar; 6 tbsp extra-virgin olive oil; Salt and pepper; 200g cherry tomatoes, washed and dried; 16 king prawns, cooked, shelled and deveined; 1 celery heart, washed and thinly sliced; 60g pine nuts, roasted

STEVE MANFREDI

October 18, 2011

King prawn, savoy cabbage and pine nut salad with tarragon dressingNatalie Boog

Time:< 30 mins

French tarragon - The small leaves of this aromatic plant pack plenty of punch.

Ingredients

2 cups savoy cabbage, finely sliced
1/2 cup french tarragon leaves
4 tbsp apple cider vinegar
6 tbsp extra-virgin olive oil
Salt and pepper
200g cherry tomatoes, washed and dried
16 king prawns, cooked, shelled and deveined
1 celery heart, washed and thinly sliced
60g pine nuts, roasted

Method

Place sliced savoy cabbage in a bowl with tarragon leaves, vinegar and olive oil. Season well with salt and pepper and leave for an hour.
To assemble salad, cut each of the tomatoes in half and add to cabbage. Add remaining ingredients and toss well. Check seasoning and serve with crusty bread.

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