RECIPE

Prawn Niçoise-style Salad

Name: Prawn Niçoise-style Salad
Yield: 6-8

Cook Time

45 minutes

Serving Size

6-8

INGREDIENTS

700g prawns, cleaned
Garlic butter, to fry

For the salad:

700g baby potatoes, peeled and boiled
1 red onion, sliced
2 medium-boiled free-range eggs, halved or quartered
Watercress or baby spinach
100g capers, rinsed
150g fine green beans, blanched
Radish, thinly sliced

For the dressing:

2 – 4 anchovy fillets
60ml olive oil
Juice of 1 lemon
15ml wholegrain mustard
10g finely chopped dill
Salt and pepper
Melba toasts or croutons, to serve

RECIPE NOTES

Everyone loves a classic Niçoise. This recipe is a nod to the iconic dish with a spin of coral pink pan-fried prawns to take it to the next level.

INSTRUCTIONS

Prepare the dressing. Whisk the ingredients for the dressing together and adjust seasoning with salt and pepper.

Toss the boiled baby potatoes and red onion in the dressing and allow to marinate for at least 30 minutes.

Arrange the watercress or baby spinach on Le Creuset Riviera Collection Appetizer Plates. Top with the potatoes, onions, capers, beans, and radishes.

Just before serving: Heat garlic butter in a Le Creuset cast iron skillet or non-stick pan and fry the prawns, turning once, in batches, until coral pink and cooked through. Be sure not to overcrowd the pan as you need to retain the heat, and the prawns should not boil or steam.

Arrange the prawns onto the salad and serve with melba toasts or croutons.