Prawn Cocktail Salad
| Serves: | 4 |
| Prep Time: | 10 - 15 minutes |
Ingredients
- 2 extra-large free range eggs, beaten
- 1/2 lemon, zested, plus extra for squeezing
- 6 garlic cloves, finely chopped
- 1 heaped tsp Dijon mustard
- 3 Tbsp tomato paste
- 1/2 tsp salt
- 2 tbsp white sugar
- 400 ml canola oil, plus extra for greasing
- lettuce, washed & dried
- 200 g cooked prawns
- 4 spring onions, sliced
- 1 large handful micro leaves
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a blender, combine the egg yolks, lemon juice, garlic, mustard, tomato paste, salt and sugar and blend until well combined.
- With the blender running, slowly drizzle in the oil until completely incorporated. If necessary, add 1-2 T water to thin out the dressing.
- Set aside.
- To assemble the salad, place the lettuce on plates followed by the prawns. Scatter over the spring onions and micro-leaves/dill fronds. (You could also add cubed avocado if you wanted to.)
- Drizzle over the Marie-Rose dressing and serve immediately.
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