Warm prawn, bacon and mushroom salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | White wine vinegar |
| 75 | millilitres | Each of walnut oil and olive oil; (3fl oz) |
| Salt and pepper | ||
| 175 | grams | Unsmoked streaky bacon; (6oz) |
| 45 | millilitres | Oil; (1 1/2fl oz) |
| 75 | grams | Walnuts; roughly broken (2 |
| ; 1/2oz) | ||
| 125 | grams | Shallots; peeled and sliced |
| ; (4oz) | ||
| 2 | Crushed garlic cloves | |
| 450 | grams | Raw prawns; peeled (1lb) |
| 250 | grams | Mixed salad leaves; frisee, radicchio |
| ; etc (9oz) | ||
| Snipped chives to garnish | ||
| 225 | grams | Brown-cap or chestnut mushrooms; thickly sliced |
| ; (9oz) | ||
| 60 | millilitres | Brandy; (2fl oz) |
Directions
DRESSING
SALAD
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.
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