- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
