Monday, 28 February 2011

Prawns and orange salad

    In winter time, when blood oranges with their gorgeous colours are available, this is one of my favourite starters. Almost a Troyan horse to a meal. Extremely easy to put together, it meets invariably with success. 

   I apologize for the picture quality - it doesn't do it great justice. After all, I am nought but an amateur snapper! I promise that I will change it next time I prepare this dish.

Ingredients - for 4 people:
3-4 king prawns per person
for the salad bed:
2 blood oranges
lamb lettuce or rocket
for the vinaigrette:
grated rind and juice of an orange
2 inches fresh ginger
2 tbs extra virgin olive oil
salt and pepper
     Shell the prawns, spear 3 or 4 of them at a time on small skewers and steam for a few minutes. They'll be ready as soon as they've turned the classic orangy colour.
      Clean the lamb lettuce, or better yet, the rocket. Peel two oranges 'al vivo' and slice thinly.
    Prepare the vinaigrette mixing together the grated rind of one orange, the grated fresh ginger and the orange juice. Add salt and pepper and a couple of tbs extra vergin olive oil. Whisk the vinaigrette well with a fork to emulsionate.
     In a plate, arrange in layers the lettuce, the orange juice and the prawn skewers. Dress with the vinaigrette and serve.

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