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BC Association of Farmers' Markets
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Recipes :: Salads :: Spot Prawn Salad
Marinated BC Spot Prawns with shaved fennel & artichoke salad
Fine herb dressing
—Courtesy Diva at the Met Restaurant, Vancouver
Serves 4 people.
Ingredients:
- 12 Local BC spot prawns
- 1 bulb fennel
- 2 medium artichokes
- 1 Local farm fresh cucumber
- 3 Heirloom tomatoes
- 1 bunch watercress
- Micro herbs
- Fine herbs
- 1.5 tsp extra virgin olive oil
- 1/2 tsp Champagne Vinegar
Method:
Acidulate water with 1 lemon and 1 tbsp vinegar, bring to a boil, trim artichokes and remove choke, moisten with lemon juice and place into acidulated water, cook until tender, remove and cool, 1/4 & reserve in cooking liquor after cooled.
Heat 2 cup good olive oil and add zest of 1/2 lemon and 1/2 orange, 2 sprigs of tarragon, coriander, and white peppercorns, bring heat up to a light simmer, add fresh spot prawns whole, and bring back to temperature, approx 2 minutes, turn off and let stand until cool, remove prawns and peel, reserve in a little of the cooking oil.
Blanch tomatoes and peel, remove seeds, until you have 4 petals per tomato, place on oiled parchment, sprinkle with fleur de sel and thyme leaves, bake in 200 degree oven for 2-3 hours or until slightly dried texture.
Peel cucumbers, and use pearl scoop approx 36 scoops. Wash watercress and spin dry, mix champagne vinegar, seasoning with mustard, whisk in olive oil, combine salad ingredients, and present on plate, garnish with marinated spot prawns.