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| King Prawns, Ruby Grapefruit, Herb Water Cress Salad  Serves 4 Preperation Time 25 mins Ingredients 70ml Virgin olive oil 20ml Grapefruit juice 15ml Lemon juice 1 x tsp Dijon mustard Sea salt and pepper 1 x Witlof, finely sliced 12 x Segments of Ruby grapefruit 20 x Sprigs of water cress washed and picked 20 x Springs of dill washed and picked Hand picked mixed leaves of your choice 16 x King prawns, cooked and shelled, leaving tails on Directions Dressing: Place olive oil, grapefruit juice, 10ml lemon juice, mustard and seasoning in a jar with lid and shake until mustard and seasoning have dissolved. Salad: Toss witlof in remaining lemon juice. Distribute witlof, grapefruit, water cress, dill and mixed leaves between 4 bowls. To serve, dress each salad and lightly toss to coat evenly. Arrange 4 prawns on each salad. |
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