Appetizers, Soups and Salads
We hope you enjoy this special salad, compliments of our innkeeper’s kitchen.
Servings: Makes 4 Servings
8 large prawns, uncooked
roughly 4 cups mixed lettuce
fresh cilantro, to taste
2 tablespoons pine nuts
4 tablespoons of your favorite balsamic vinaigrette
1 teaspoon curry
1 teaspoon cumin
1 teaspoon fennel seeds
salt and pepper, to taste
1 shallot, diced
olive oil (for cooking prawns)
1. Mix the curry, cumin and fennel seeds in a small bowl.
2. Warm the olive oil in a pan and add the prawns and spice mixture. Add salt and pepper to taste. Turn the prawns to cook both sides completely (roughly three minutes each side, depending on size). When the prawns are fully cooked and pink all the way through, remove from heat immediately.
3. Place 1/4 of your lettuce on each plate and top with 1/4 of the sliced avocado, shallots, vinaigrette, and pine nuts.
4. Butterfly the prawns and place 2 on each plate. Finish with chopped cilantro.
When fixing this dish, we recommend making your own vinaigrette with a teaspoon of dijon mustard, a tablespoon of red vinegar, olive oil, pepper, and salt. It’s very simple and worth the extra time!