| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Salads |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 1 |
ts |
Chopped fresh thyme |
| 1/2 |
ts |
Minced garlic |
| 30 |
|
Small prawns * |
| 2 |
c |
Dry white wine |
| 4 |
tb |
Unsalted butter |
| 2 |
oz |
Sugar |
| 12 |
|
Cloves garlic |
| 1 |
|
Head radicchio |
| 1/2 |
|
Head escarole |
| 1 |
c |
Mache leaves |
| 6 |
oz |
Feta cheese, crumbled |
| 1 |
tb |
Sherry wine vinegar |
|
|
Salt, pepper |
| 16 |
|
Nicoise olives |
INSTRUCTIONS
*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be
peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced
garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over
hot coals just until seared. Combine white wine, butter and sugar with
garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be
candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss
greens with garlic-syrup mixture (including candied garlic) and feta
cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste
with salt and pepper. Toss again then distribute greens among 6 plates.
Arrange prawns and olives over greens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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