Fennel and Orange Salad
with Prawns
| 8 oz. | spring mix (pre-washed, bagged greens) |
|---|---|
| 2 bulbs | fennel |
| 3 | navel or Blood oranges, peeled and sliced |
| ¼ cup | Kalamata olives, pitted and sliced |
Place the spring mix as a base on a serving platter. With the fennel you will only use the bulb; the rest tends to be tough and doesn’t have a lot of flavour. Fennel has a beautiful aroma and tastes of fresh licorice. Once you have cored the bulb, cut it into thin slices; they should resemble a wishbone.
Place orange slices, fennel, olives and warm prawns on top of spring mix. Drizzle dressing over salad. Enjoy!
| 150 mL | olive oil |
|---|---|
| 50 mL | white balsamic vinegar |
| 1 tbsp. | fresh-squeezed orange juice |
| 3 leaves | fresh basil, chiffonade (sliced as thinly as possible) |
| ½ tsp. | sea salt |
| ½ tsp. | fresh ground pepper |
Combine ingredients for dressing and mix in a bowl with a fork or small whisk.
| 16 | raw prawns (size 21-30) |
|---|---|
| 5 mL | olive oil |
| ½ tsp. | fresh ground pepper |
| ½ tsp. | sea salt |
| 1 tbsp. | fresh-squeezed orange juice |
| ½ tsp. | orange zest |
| 1 | garlic clove, minced |
Place the prawns into a mixing bowl. Add olive oil, pepper, salt, orange juice, orange zest and garlic. Let marinate for 5-10 minutes.
Heat a medium size fry pan to medium heat. The key to cooking great prawns is to cook them on a lower heat for a little longer period to avoid searing and causing them to be rubbery. Cook until the prawns are coral/pink on both sides and the prawns themselves are opaque.
