Prawn and persimmon salad with prawn mayonnaise

Written By Natalie Kalinova
 

Serves 4

Ingredients

  • 10ml seaweed cider vinegar

  • 1 yolks

  • 10g Dijon mustard

  • 20ml prawn oil

  • 100ml grapeseed oil

  • Pinch sea salt

  • Pepper to taste

  • ½ radicchio| wash & prepare 12 cups & shredded leaves

  • 12 ocean cooked prawns peeled | deveined

  • 1 persimmon |sliced thin

  • ½ bunch Italian parsley|picked leaves & washed

  • 1 lime | cheeks

Serves 4

Method

  • Place the  vinegar, yolk & mustard in a jug &  blend, pour the prawn & grapeseed  oil in slowly, season with salt & pepper

  • Plate up lettuce cups filled with shredded radicchio , prawns, persimmon, parsley & mayonnaise

  • Serve with lime

 
Natalie Kalinova
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