| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Superchefs | 1 | Servings | |
INGREDIENTS
| 1 | t | Dijon mustard |
| 1 | T | White wine vinegar |
| 75 | Each of walnut oil and olive | |
| oil 3fl oz | ||
| Salt and pepper | ||
| 175 | g | Unsmoked streaky bacon |
| 6oz | ||
| 45 | 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 | Brandy, 2fl oz |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 838
Calories From Fat: 651
Total Fat: 76.3g
Cholesterol: 0mg
Sodium: 82.8mg
Potassium: 836mg
Carbohydrates: 35.1g
Fiber: 9.5g
Sugar: 12g
Protein: 15.5g