This griddled prawn and asparagus salad is an idea for a recipe that I came up with after eating the freshest, juiciest prawns whilst on holiday in Salcombe, Devon. Salads are simple to prepare and don’t detract from the flavour of the main ingredient – the beautiful prawns.
The dressing is always crucial in salads and I can’t imagine ever eating a salad undressed.. I’m using lots of wholegrain mustard in my dressings at the moment and I paired it with lemon here, which works well with the garlic & basil marinated prawns.
Griddled King prawn & asparagus salad
A seafood lovers salad featuring King prawns for decadence.
- 1 packet King prawns frozen/fresh
- 1 clove garlic finely chopped
- 1/2 bunch basil leaves torn
- 1 bunch asparagus
- 8 green olives finely chopped
- 2 handfuls salad leaves
- 2 handfuls wild rocket
- 1/2 lemon juice only
- 1 tsp wholegrain mustard
- 1 pinch sugar
- salt & pepper
- 5 tbsp olive oil
Marinate the prawns with the torn basil, chopped garlic and a good splash of olive oil. Leave to stand for 30 mins
Next, boil asparagus for 4 minutes then drain & coat in olive oil. Heat a griddle pan until smoking hot. Season the asparagus, then griddle on both sides for a couple of minutes. Remove and set aside
Make the dressing by assembling the lemon juice, honey, salt pepper, mustard and about 5tbsp olive oil. Whisk together
- Get the griddle piping hot again and griddle the prawns for about a minute each side
Assemble your salad by dressing the leaves in a bowl then transfer to two serving plates. Top with the rest of your ingredients and serve with bread.