Salad Of Asparagus And Prawn With Black Truffle Oil Dress
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Drink, Food & | 1 | Servings | |
INGREDIENTS
| 5 | Peeled raw prawns per person | |
| 6 | Freshly cooked asparagus | |
| heads and middle | ||
| stems per person | ||
| 2 | Red cherry tomatoes, halved | |
| Selection of salad leaves in | ||
| season eg rocket | ||
| redichio | ||
| or oak leaf | ||
| 100 | Black truffle oil, good | |
| Italian deli's | ||
| or selected | ||
| Sainsbury's stores | ||
| special selection | ||
| range | ||
| Half squeezed fresh lemon | ||
| 30 | Balsamic vinegar | |
| Seasalt to taste | ||
| Freshly ground black pepper |
INSTRUCTIONS
Cook the prawns lightly after seasoning in olive oil and butter, until tender and cool on absorbent paper. After peeling the asparagus, cook in boiling salted water until tender, drain, cool and cut heads and middle stem. 2 Whisk all the dressing ingredients together. Add the tomatoes, prawns and asparagus. Place onto the arranged salad leaves. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 57
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 9353.5mg
Potassium: 6243.9mg
Carbohydrates: 101.9g
Fiber: 35.1g
Sugar: 8.7g
Protein: 61.4g