The Weekly | July 4, 2016
Prep 20 mins
Cook 5 mins
750g medium green prawns, peeled, tails on
2 tbsps olive oil
4 garlic cloves, finely sliced
40g butter, chopped
½ tsp lemon zest
2 heads red witlof, trimmed, leaves separated
1 small head endive, leaves torn
1 beurre bosc pear, cored, quartered, thinly sliced
¼ cup extra-virgin olive oil
2 tbsps white-wine vinegar
1 eschalot, finely chopped
1 tsp Dijon mustard
1. In a bowl, combine prawns with half oil and garlic. Mix well.
2. In a frying pan, heat remaining oil and butter together on high. Saute prawns, 3 to 4 mins, until curled up, completely changed colour and just cooked through. Toss through zest. Season
3. For dressing, combine all ingredients in a small screw top jar. Season to taste. Shake well before serving.
4. In a bowl, combine leaves and pear. Toss through dressing. Serve topped with prawns.