RECIPE: Prawn and Asparagus Salad

We want to celebrate all that is fresh and seasonal this spring. Everyone loves asparagus, and the best variants are available at this time of the year. 

Asparagus works very well with seafood, mushrooms and for our vegetarian and vegan friends, fried tofu. This recipe from Scrumptious South Africa  is relatively easy to make, with the exception of the mayonnaise, which requires a little skill and patience. The use of Verjuice in this recipe provides the perfect amount of zing that pairs very well with the prawns.

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Prawn and Asparagus Salad with Verjuice Dressing and Creamy Mayonnaise. Photo from Scrumptious
Prawn and Asparagus Salad with Verjuice Dressing & Mayo 350 g asparagus tips a packet of dark mixed salad leaves 200 g Woolworths ready-cooked peeled prawns 8 baby radishes, halved lengthways For the dressing: 100 ml Verjuice 100 ml extra-virgin olive oil For the mayonnaise: 2 extra-large free-range egg yolks, at room temperature flaky sea salt 1 tsp (5 ml) Dijon mustard 200 ml sunflower oil 100 ml extra-virgin olive oil 3 Tbsp (45 ml) Verjuice 1 Tbsp (45 ml) fresh lemon juice 1 tsp (5 ml) Tabasco, or more, to taste milled black pepper To make the mayo, put the egg yolks, salt and mustard into a bowl.  Tuck a damp cloth under one side of the bowl to tilt it. Using an electric beater, whisk the yolks until creamy. Mix the two oils in a small jug. Turn the beater to its highest speed. Now, as you whisk the egg yolks with one hand, dribble the oil onto the yolks, a few drops at a time, with the other. Continue patiently whisking and dribbling on the oil, a little at a time, and within a few minutes you will see the egg mixture begin to thicken. Keep adding the oil in a small steady trickle until you have a thick, pale yellow ointment. Stir in the Verjuice, lemon juice and Tabasco and season with salt and pepper.  Place in the fridge to chill for a few hours. To make the dressing, combine the Verjuice and olive oil in a small jar or jug. Blanch the asparagus tips in boiling salted water for 1-2 minutes, or until just tender-crisp.  Drain then plunge into a bowl of iced water to set the colour. Leave for 3 minutes, then pat dry on a clean towel. Put the salad leaves on four plates and arrange the prawns, asparagus and radishes on top.  Drizzle with the dressing  (give it a good shake first) and serve with the mayo and plenty of warm crusty bread. Serves 4. See more here from Scrumptious South Africa

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