| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
White wine vinegar |
| 75 |
ml |
Each of walnut oil and olive oil; (3fl oz) |
|
|
Salt and pepper |
| 175 |
g |
Unsmoked streaky bacon; (6oz) |
| 45 |
ml |
Oil; (1 1/2fl oz) |
| 75 |
g |
Walnuts; roughly broken (2 |
|
|
; 1/2oz) |
| 125 |
g |
Shallots; peeled and sliced |
|
|
; (4oz) |
| 2 |
|
Crushed garlic cloves |
| 450 |
g |
Raw prawns; peeled (1lb) |
| 250 |
g |
Mixed salad leaves; frisee, radicchio |
|
|
; etc (9oz) |
|
|
Snipped chives to garnish |
| 225 |
g |
Brown-cap or chestnut mushrooms; thickly sliced |
|
|
; (9oz) |
| 60 |
ml |
Brandy; (2fl oz) |
INSTRUCTIONS
DRESSING
SALAD
Dressing - whisk together the seasoning, mustard, vinegar and oils in a
small bowl. Set aside.
For the salad: Fry the bacon, stirring for 5 minutes. Add the walnuts and
cook for 2-3 minutes until crisp. Drain and set aside. Heat the oil in a
wiped-out pan, add the shallots and cook, stirring all the time, for 5
minutes. Add garnish and mushrooms and fry for 1-2 minutes. Add the brandy
and reduce for 1-2 minutes, or until syrupy. Add the prawns and stir fry
over a high heat for 2 minutes or until pink. Add bacon.
Toss the salad leaves and arrange on plates. Add remaining dressing to
prawn mixture and spoon on top of the salad. Garnish with chives.
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