Prawn Cauliflower Salad
|Thick mayonnaise||6 Tablespoon|
|Tomato paste||1 Tablespoon|
|Medium sherry||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|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)|
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.