- 2 blood oranges, peeled and segmented, juice squeezed from the frames
- 1tsp dijon mustard
- 1tsp maple syrup
- 30ml white wine vinegar
- 100ml grapeseed oil
- 1 red chilli, blackened with a blow torch, skinned and finely diced
- 40g rocket leaves
- 100g little gem lettuce
- 400g cooked wild Atlantic prawns
- Maldon sea salt and fresh ground black pepper
Prawn, Rocket and Blood Orange Salad with Chilli and Orange Dressing
Prawn, Rocket and Blood Orange Salad with Chilli and Orange Dressing
Chef Russell Brown creates a Wild Atlantic Prawn, rocket and blood orange salad
Ingredients
Method
Start by making the dressing. Drain the juice from the oranges into a small pan and reduce to a light syrup. In a small jug, blend the mustard, maple syrup and vinegar with a little salt and pepper. Gradually blend in the oil and then the reduced blood orange juice and the chilli. Season to taste and adjust the sweet/sour balance with a little more vinegar or maple syrup as required.
Lightly dress the rocket and gem lettuce and divide between bowls. Mix the prawns and orange segments gently together and season to taste. Scatter the prawn mix over the leaves and finish with a little more dressing.
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