Prawn, Fennel & Blood Orange Salad

Prawn, Fennel & Blood Orange Salad

I'm very excited about this weeks recipe.  I have teamed up with a dear friend of mine Lizzie Hewson, who will be contributing recipes for Lush Loves over the next month.  Lizzie is a very talented lady and tomorrow will be launching her new cook book, Moving Out Eating In.  To accompany the book Lizzie has been hard at work creating her M-O-E-I blog- where she will post fantastic recipes, interviews and chat about everything food.  Do make sure to check it out here!  I'm just a little bit proud of this girl...

Now the sun has been shining in Sydney this week, so it's salad time!  This recipe is fantastic for a light dinner during the week, and is great because there is no cooking required.  Blood oranges are in season and are just delicious, they are also really beautiful and add a great hue to the dish.  If you can't get your hands on blood oranges, regular oranges or even grapefruit will work really well.  Fennel is a great buy at the moment but make sure to purchase one with it’s top (frond) still intact.  The frond tastes like dill and lifts that aniseed flavour even further, and saves you buying a bunch of dill!

Fennel is quite a mighty vegetable.  It is rich in vitamin C and potassium, it helps with digestion and is great for an upset stomach.  Fennel can be baked and sautéed, and best of all eaten raw.

INGREDIENTS
Salad-
2 blood oranges
20 cooked prawns
2 small fennel bulbs or 1 large bulb with fennel top intact (fronds)
½ cup parsley, roughly chopped
2 tbs capers, lightly fried in olive oil

Lemon mayonnaise dressing-
2 egg yolks
1 teaspoon Dijon mustard
60 ml extra virgin olive oil
90 ml vegetable oil
1 teaspoon salt
4 tablespoon lemon juice

HOW IT'S DONE
Using a sharp knife, slice the skin and pith off each orange, and then cut the flesh into 10 segments, removing the seeds. Set aside.

Peel and de-vein prawns, set aside.

Using a mandolin or sharp knife, thinly slice the fennel and place into a bowl of iced water. Placing fennel in iced water gives it a bit of a shock, resulting in lovely crisp fennel slices.

To make the dressing, combine the two oils together in a small jug.  Place egg yolks into a bowl with mustard and using a balloon whisk, whisk to combine until thick.  Add a small pour of oil, whisking continuously until combined.  The remainder of the oil can now slowly be poured in but you must continue to whisk.  At the end of this process your mayonnaise should be lovely and thick (and you should have a very sore arm).  Stir in lemon juice, salt and pepper to loosen mayonnaise into a thick dressing. Of course the above process can all be done in a food processor.   

To serve, drain fennel and add to a large bowl with chopped fennel tops (fronds), parsley and 4 tablespoons of your lemon mayonnaise dressing. Gently toss to coat fennel and divide onto 4 plates.  Divide orange segments up and layer over fennel.  Top with prawns and an extra drizzle of lemon mayonnaise dressing.  A few fennel tops will finish the salad off (and make it look extra pretty).  This mayonnaise is to die for.  It is great for dipping prawns in when entertaining too!

Photography by Phu Tang

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