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Prawn Cauliflower Salad

Western.Chefs's picture
Ingredients
  Thick mayonnaise 6 Tablespoon
  Tomato paste 1 Tablespoon
  Medium sherry 1 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Cauliflower 1 Pound, broken into tiny florets (trimmed weight, 1 small size)
  Cucumber 4 Ounce, diced
  Frozen shelled prawns 4 Ounce, thawed
  Endive 1 Small, broken into leaves
  Chopped fresh parsley 1 Tablespoon (for garnish)
Directions

In a large bowl, mix the mayonnaise with the tomato paste, sherry, lemon juice and seasoning. Blanch the cauliflower florets in boiling salted water for 2 to 3 minutes, and then drain them well. While warm, stir into the mayonnaise mixture and allow cooling.
Sprinkle the cucumber dice lightly with salt and leave for about 20 minutes. Drain. Fold through the cauliflower with the prawns. Cover and chill.
To serve, line six natural scallop shells or small dishes with endive leaves. Pile on the cauliflower mixture and garnish with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cauliflower

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