Name: Spring salad
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 250.00 g prawns or shrimps, shelled; 12.00 asparagus; fresh dill; sea salt; 250.00 g salad greens; 1.00 lettuce cos; 100.00 g spinach young English leaves; 5.00 ml sugar; 1.00 cucumber English, peeled, deseeded, sliced; 100.00 g mushrooms white, sliced; 1.00 bread French loaf; 45.00 ml fresh chillies 573; 2.00 eggs hard-boiled, peeled and halved lengthways; 12.00 spring onions; 125.00 ml yoghurt natural; 5.00 ml mustard powder; 30.00 ml cream; salt and freshly ground black pepper; 30.00 ml fresh chillies 573

Recipe Disclaimer

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Ingredients (19)

250.00 g	prawns — or shrimps, shelled
12.00	asparagus
	fresh dill
	sea salt
250.00 g	salad greens
1.00	lettuce — cos
100.00 g	spinach — young English leaves
5.00 ml	sugar
1.00	cucumber — English, peeled, deseeded, sliced
100.00 g	mushrooms — white, sliced
1.00	bread — French loaf
45.00 ml	fresh chillies — 573
2.00	eggs — hard-boiled, peeled and halved lengthways
12.00	spring onions

DRESSING

125.00 ml	yoghurt — natural
5.00 ml	mustard — powder
30.00 ml	cream
	salt and freshly ground black pepper
30.00 ml	fresh chillies — 573

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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.