Monday, September 03, 2018

Fennel and Prawn Salad

We had a delicious dinner with friends on Monday night and Lynne was quite able to avoid the ice cream, but had a few raspberries. Our hostess made a superb starter which is all low carb so we thought we would give it to you
2 fresh fennel bulbs, sliced thinly lengthwise on a mandolin grater so you still have the shape of the bulb - 800g large cooked pink prawns, shelled – some of the fennel fronds, roughly chopped – really good mayonnaise, preferably homemade – seasoning
Grill the fennel slices on both sides until they begin to brown slightly. You could slightly oil them. Mix the prawns with the mayonnaise, the fennel fronds and some of the grilled fennel, season to taste and put into a pretty dish. Arrange the rest of the slices of fennel around the edges and serve
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