|2 pounds||Medium king prawns; peeled with tails attached (it doesn't say; but I assume the prawns are supposed to be already cooked)|
|Lemon dressing (see below)|
|1||Red banana capsicum (or 1/2 red capsicum) (a capsicum is a pepper)|
|1 medium||Sized carrot|
|2||Stalks celery (choose tender sticks from near the centre)|
|1||Tub alfalfa (looks like alfalfa sprouts in the picture)|
|Baby lettuce leaves; washed and crisped|
|2||Firm ripe avocados|
|1 large||Mango -or-|
|½||(papaya); peeled and cut into thick slices|
|½ teaspoon||Mixed french or german mustard|
|Salt and freshly ground black pepper|
Called my father-in-law (in Sydney) on Christmas Day and told him what we had had for dinner. "That's very Australian!" he exclaimed. "That was the whole point," I replied. :-) Anyhow, here's the menu with recipes and comments (all recipes were taken from the Australian cookbook Manda gave me): Prawn salad(*), Standing rib roast, Yorkshire pudding(*), Roast potatoes and butternut squash, Stir fried broccoli and snow peas, Pavlova(*). (ones marked * are in this cookbook).
Place the peeled prawns in a powl and pour over the lemon dressing. Cover and refrigerate for 1 hour.
Cut the capsicum, carot and celery into fine shreds, then place into a bowl of iced water. Before serving, drain the vegetables and the prawns (but reserve dressing). Peel and slice the avocado and arrange with the fruit, crispy vegetables and lettuce on a large platter or individual plates.
Drizzle over the lemon dressing and sprinkle with parsley. Accompany with wholegrain bread.
Lemon Dressing: Remove a couple of paper then strips of lemon peel with a potato peeler or sharp knife. Cut into fine strips. Crush the garlic and put into a bowl, stir in the mustar, then add 1 tablespoon lemon juice and the oil. Add a pinch of salt and pepper, mix well, and add the lemon peel.
This salad was a lot of work and I was the only one who seemed to appreciate it. Kids didn't like the lemon dressing so I had to pull out the bottled dressing from the fridge (sigh).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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