Spring salad

Recipe from: 9/30/1999 12:00:00 AM
Ingredients 20
Servings 4
Time

Ingredients

  • 250
    g
    prawns or shrimps, shelled
  • 12
    young green asparagus
  • fresh dill sprigs (optional)
  • sea salt
  • 250
    g
    mixed young leaves, chilled
  • 1
    cos lettuce, well chilled and separated into leaves
  • 100
    g
    young English spinach leaves, well chilled
  • 5
    ml
    sugar
  • 1
    slender English cucumber, peeled, seeded and cut into crescents
  • 100
    g
    white mushrooms, sliced
  • 1
    short French loaf, sliced
  • 45
    ml
    olive oil
  • 2
    hard-boiled eggs, shelled and halved lengthways
  • 12
    young spring onions, trimmed
  • DRESSING
  • 125
    ml
    natural yoghurt
  • 5
    ml
    mustard powder
  • 30
    ml
    cream
  • salt and milled black pepper
  • 30
    ml
    olive oil
 

Method

 
1. Rinse prawns in cold water and place in steamer over a saucepan containing a little boiling water. Steam for 1 to 2 minutes. Remove from steamer, sprinkle sea salt and fresh dill over and cool. 2. Rinse asparagus and steam for 5 to 8 minutes. Plunge into iced water to refresh and drain well. 3. Arrange groups of salad and spinach leaves on a large chilled platter and sprinkle with a little sugar. Add cucumber crescents, mushrooms, prawns and asparagus. 4. DRESSING: Mix yoghurt, mustard powder, cream and seasoning until blended, then whisk in olive oil. Set aside. 5. Toast French loaf (cut diagonally into 4) slices on either side. Brush with olive oil and sprinkle with sea salt. Place 1 toasted French loaf quarter on each plate. Heap salad on top. Sprinkle with dressing, then arrange hard-boiled eggs and spring onions over. Serve immediately.
 

Read more on: steam  |  fish/seafood
 

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