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Prawn and Fennel Salad
Prawn and Fennel Salad

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Serves: 4
1.25kg /2 lb 12 oz raw large prawns (shrimp), peeled and deveined
1 large fennel bulb about 400g / 14 oz, thinly sliced
300g / 10 1/2 oz watercress
2 tablespoons finely chopped chives
125ml / 4 fl oz extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon dijon mustard
1 large garlic clove, finely chopped

Bring a saucepan of water to the boil. Add the prawns and simmer for 2 minutes, or until 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.

Add the fennel, watercress and chives to the bowl and mix well

To make the dressing, whisk the oil, lemon juice, mustard and garlic together until combined. Pour the dressing over the salad, season and toss gently. Arrange the salad on serving plates and serve immediately.

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