Peach and Prawn Entree Salad
Over a year ago
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Ingredients
- 200g (7oz) Dried peaches
- 1 TBSP Lemon juice
- 2 Teaspoons Lemon zest, grated
- 2 Teaspoons Brown sugar
- ½ Teaspoon Salt
- ½ Teaspoon Freshly ground black pepper
- 1/3 cup (75mL/2½ fl oz) Sherry vinegar
- 2 drops Tabasco sauce
- 500g (1.1lb) Salad mix
- 2 Teaspoons Dijon mustard
- 1 Egg
- 2/3 cup (150mL/5¼ fl oz) Light olive oil
- 12 King prawns, shelled and deveined
Accompaniment
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Description
A refreshing dish for the summer...
Method
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1
1)Place dried peaches in a flat dish. Mixt next 7 ingredients together and pour over the peaches. Allow to stand at room temperature for 30 minutes.
2) Remove peaches from vinegar mixture. Pour the vinegar mixture into a blender or food processor, add the mustard ans egg, and process until smooth. With the motor running, add the oil in a thin, steady stream. Dressing will become creamy and thicken slightly.
3) divid salad between 4 plates, and place 2 peach halves on slope of salad and arrange 3 prawns on each plates. Spoon dressing over the salad and serve immediatly.
Enjoy your meal!
Chef's Tips
The number of prawns indicated in the recipe is just to give you an idea but you can easily add some more or even add another ingredient such as the parma ham which bring a delicious salty taste to this entree salad!
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