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.
