Side Pannel
Prawn Salad
Ingredients List
- 2 lb Medium king prawns; peeled
- -with tails attached (it
- -doesn't say; but I assume
- -the prawns are supposed to
- -be already cooked)
- Lemon dressing (see below)
- 1 Red banana capsicum (or 1/2
- -red capsicum) (a capsicum
- -is a pepper)
- 1 md Sized carrot
- 2 Stalks celery (choose tender
- -sticks from near the
- -centre)
- 1 Tub alfalfa (looks like
- -alfalfa sprouts in the
- -picture)
- Baby lettuce leaves; washed
- -and crisped
- 2 Firm ripe avocados
- 1 lg Mango -or-
- 1/2 (papaya); peeled and cut
- -into thick slices
- Parsley; chopped
Directions
LEMON DRESSING
1 Lemon
1 Clove garlic
1/2 ts Mixed french or german
-mustard
3 tb Oil
Salt and freshly ground
-black pepper
Called my father-in-law (in Sydney) on Christmas Day and told him what we
had had for dinner. "That's very Australian!" he exclaimed. "That was the
whole point," I replied. :-) Anyhow, here's the menu with recipes and
comments (all recipes were taken from the Australian cookbook Manda gave
me): Prawn salad(*), Standing rib roast, Yorkshire pudding(*), Roast
potatoes and butternut squash, Stir fried broccoli and snow peas,
Pavlova(*). (ones marked * are in this cookbook).
Place the peeled prawns in a powl and pour over the lemon dressing. Cover
and refrigerate for 1 hour.
Cut the capsicum, carot and celery into fine shreds, then place into a bowl
of iced water. Before serving, drain the vegetables and the prawns (but
reserve dressing). Peel and slice the avocado and arrange with the fruit,
crispy vegetables and lettuce on a large platter or individual plates.
Drizzle over the lemon dressing and sprinkle with parsley. Accompany with
wholegrain bread.
Lemon Dressing: Remove a couple of paper then strips of lemon peel with a
potato peeler or sharp knife. Cut into fine strips. Crush the garlic and
put into a bowl, stir in the mustar, then add 1 tablespoon lemon juice and
the oil. Add a pinch of salt and pepper, mix well, and add the lemon peel.
This salad was a lot of work and I was the only one who seemed to
appreciate it. Kids didn't like the lemon dressing so I had to pull out the
bottled dressing from the fridge (sigh).
1 Lemon
1 Clove garlic
1/2 ts Mixed french or german
-mustard
3 tb Oil
Salt and freshly ground
-black pepper
Called my father-in-law (in Sydney) on Christmas Day and told him what we
had had for dinner. "That's very Australian!" he exclaimed. "That was the
whole point," I replied. :-) Anyhow, here's the menu with recipes and
comments (all recipes were taken from the Australian cookbook Manda gave
me): Prawn salad(*), Standing rib roast, Yorkshire pudding(*), Roast
potatoes and butternut squash, Stir fried broccoli and snow peas,
Pavlova(*). (ones marked * are in this cookbook).
Place the peeled prawns in a powl and pour over the lemon dressing. Cover
and refrigerate for 1 hour.
Cut the capsicum, carot and celery into fine shreds, then place into a bowl
of iced water. Before serving, drain the vegetables and the prawns (but
reserve dressing). Peel and slice the avocado and arrange with the fruit,
crispy vegetables and lettuce on a large platter or individual plates.
Drizzle over the lemon dressing and sprinkle with parsley. Accompany with
wholegrain bread.
Lemon Dressing: Remove a couple of paper then strips of lemon peel with a
potato peeler or sharp knife. Cut into fine strips. Crush the garlic and
put into a bowl, stir in the mustar, then add 1 tablespoon lemon juice and
the oil. Add a pinch of salt and pepper, mix well, and add the lemon peel.
This salad was a lot of work and I was the only one who seemed to
appreciate it. Kids didn't like the lemon dressing so I had to pull out the
bottled dressing from the fridge (sigh).
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