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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