Citrus Spot Prawn Salad
Recipe courtesy Grant Easterbrook, The Olive Station, 225 Canada Avenue, Downtown Duncan
Ingredients:
5 BC Spot Prawns 1 bay leaf 1/2 pink grapefruit, peeled and segmented 1/2 naval orange, peeled and segmented 1/2 blood orange 2 radishes, thinly sliced 1 tsp. chopped chives 1 c. watercress 2 Tbsp. Pink Grapefruit White Balsamic 1/4 c. Blood Orange Olive Oil Saltwest Naturals Toasted Coconut Sea Salt Optional 2 Tbsp. finely chopped, roasted pistachios Slivers of red onion
Directions
Poach spot prawns in a pot of salted, boiling water with bay leaf for 4 minutes. Remove prawns and allow to cool. Remove and discard the shells. Alternate cooking method is to remove shells and sauté in an extra Virgin Olive Oil for a few minutes until pink. In a medium bowl toss spot prawns, grapefruit, oranges, radishes, chives, watercress and pistachios. Next, add Pink Grapefruit White Balsamic and Blood Orange Olive Oil to bowl. Finish with a few pinches of toasted coconut sea salt. Toss gently and serve.
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