Gala Prawn Salad
Those of us of a certain vintage will recall the original ‘prawn cocktail’ which started popping up in the late 60s and early 70s. The last word in sophistication, it featured lettuce, prawns and sometimes a wedge of lemon, fetchingly displayed in a martini glass. The key was the not-so-secret Marie Rose sauce, a blend of mayonnaise and tomato sauce with a touch of Worcestershire or horseradish for a little extra kick. Having taken centre-stage at many a Kiwi dinner party, over the years the dish slowly went out of fashion, apart from the odd retro resurrection. While we won’t be breaking out the cocktail glasses any time soon, this combination salad doesn’t just breathe life into the original, it is a spectacular reinvention!
Serves: 6
INGREDIENTS
FOR THE FULL RECIPE CHECK OUT THE CHRISTMAS ISSUE OF DISH, ON-SALE IN NEW ZEALAND ON NOVEMBER 6TH, OR AVAILABLE TO BUY AT YOUR LOCAL SUPERMARKET OR BOOKSTORE.
METHOD
DRESSING: Whisk all the ingredients together and season with salt.
Cook the prosciutto in a hot, lightly oiled frying pan until golden and crisp.
TO ASSEMBLE: Put the cos leaves and prosciutto on a large platter or board.
Fill with the prawns, cucumber and red onion then nestle in the avocado. Top with the chives and drizzle with some of the dressing, serving the rest alongside.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!