Neil Perry’s King Prawn and White Bean Salad
This King Prawn and White Bean Salad with Lemon Anchovy Dressing is featured in renowned Australian chef Neil Perry’s latest cookbook Easy Weekends.
“This salad is also fantastic with lobster, crab or scallops,” recommends Perry. “Instead of the beans, try chickpeas, lentils or any other pulse.”
Recipe serves eight
Ingredients
You might like
32 cooked king prawns, peeled and deveined
2 radicchio hearts, leaves separated and torn
2 x 400g (14 0z) tins white beans, drained and rinsed
Lemon anchovy dressing
6 anchovy fillets, finely chopped
4 garlic cloves, finely chopped
sea salt and freshly ground white pepper
200ml (7 fl oz) extra virgin olive oil
2 tablespoons lemon juice
2 handfuls basil leaves, torn
2 handfuls mint leaves, finely chopped
1 large handful flat-leaf (Italian) parsely leaves, roughly chopped
Method
Stay informed, daily
To make the dressing, mash the anchovies, garlic and a little white pepper in a mortar with a pestle. Slowly pound in the olive oil, lemon juice and then, finally, the herbs until you have a thick green slush. Check the seasoning.
In a bowl, gently toss the radicchio with one-third of the dressing then arrange the leaves in the centre of a large platter or eight plates.
Place the beans, prawns and remaining dressing in the bowl and toss gently. Pile onto the platter or divide among the plates and sprinkle with sea salt and a grind of white pepper.
Notes
“I also add blanched green beans, peas or asparagus, or braised artichokes when they’re in season,” adds Perry.
“This salad would go nicely with a wonderful aromatic wine – a very dry Riesling would be my pick.”
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
