Grapefruit on the Market Special List... yummo!

PRAWN, KALE & GRAPEFRUIT SALAD
SALAD
1 medium red onion⁄
1 head Kale
100g rocket
2 medium ruby grapefruit
12 shelled prawns
2 tbs lemon juice
salt and pepper
1 tbs butter
2 tbs dry vermouth
Finely dice onion. Tear Kale into bite sized pieces removing the hard stems. Sweat to personal taste. With a sharp knife, remove skin and white pith from grapefruit. Separate grapefruit into segments. Drizzle prawns with lemon juice and sprinkle with salt and pepper. Heat butter in a nonstick pan and cook prawns about 2 minutes on each side; add vermouth and cook another 1 to 2 minutes. Remove from heat.
MUSTARD VINAIGRETTE
3 tbs olive oil
2 tbs red wine vinegar
1 tsp whole–grain mustard
1 tsp honey
salt and pepper
To make vinaigrette, whisk oil, vinegar, mustard and honey, until thickened slightly; add salt and pepper to taste.Arrange kale on individual plates and drizzle with vinaigrette. Top with diced onion and grapefruit segments. Arrange prawns on top.
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