Warm prawn, bacon and mushroom salad

1 servings

Ingredients

Quantity Ingredient
1 teaspoon Dijon mustard
1 tablespoon White wine vinegar
75 millilitres Each of walnut oil and olive oil; (3fl oz)
Salt and pepper
175 grams Unsmoked streaky bacon; (6oz)
45 millilitres Oil; (1 1/2fl oz)
75 grams Walnuts; roughly broken (2
; 1/2oz)
125 grams Shallots; peeled and sliced
; (4oz)
2 Crushed garlic cloves
450 grams Raw prawns; peeled (1lb)
250 grams Mixed salad leaves; frisee, radicchio
; etc (9oz)
Snipped chives to garnish
225 grams Brown-cap or chestnut mushrooms; thickly sliced
; (9oz)
60 millilitres Brandy; (2fl oz)

Directions

DRESSING

SALAD

Dressing - whisk together the seasoning, mustard, vinegar and oils in a small bowl. Set aside.

For the salad: Fry the bacon, stirring for 5 minutes. Add the walnuts and cook for 2-3 minutes until crisp. Drain and set aside. Heat the oil in a wiped-out pan, add the shallots and cook, stirring all the time, for 5 minutes. Add garnish and mushrooms and fry for 1-2 minutes. Add the brandy and reduce for 1-2 minutes, or until syrupy. Add the prawns and stir fry over a high heat for 2 minutes or until pink. Add bacon.

Toss the salad leaves and arrange on plates. Add remaining dressing to prawn mixture and spoon on top of the salad. Garnish with chives.

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