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Seafood recipes

Prawns and asparagus salad with verjuice dressing and mayo

2 minutes

Prawns and asparagus salad with verjuice dressing and mayo

By Verjuice

Serves 4

Difficulty Easy

Cooking Time 2 minutes

Ingredients

For the mayonnaise:

2 extra-large free-range egg yolks, at room temperature
Faky sea salt, to taste
1 t Dijon mustard
¾ cup sunflower oil
½ cup extra-virgin olive oil
3 T verjuice
1 T fresh lemon juice 
1 t Tabasco (or more to taste)
Sea salt and freshly ground black pepper, to taste

For the dressing, mix:

100 ml verjuice 
100 ml extra-virgin olive oil
350 g asparagus tips
Mixed salad leaves
200 g Woolworths ready-cooked peeled prawns
8 baby radishes, halved lengthways

Method

To make the mayonnaise, place the egg yolks, salt and mustard into a bowl. Tuck a damp cloth under one side of the bowl to tilt it. Using an electric beater, whisk the yolks until creamy.

Mix the two oils in a small jug. Turn the beater to its highest speed. As you whisk the egg yolks with one hand, drizzle the oil onto the yolks, a few drops at a time, with the other. Continue whisking and drizzling over the oil, a little at a time, and within a few minutes you will stream until you have a thick, pale yellow ointment. (See cook’s note below.)

Stir in the verjuice, lemon juice and Tabasco and season with salt and pepper. Chill until ready to use.

Blanch the asparagus tips in boiling salted water for 1–2 minutes, or until just tender-crisp. Drain, then plunge into a bowl of iced water to set the colour. Leave for 3 minutes, then pat dry using a clean towel.

Place the salad leaves on four plates and arrange the prawns, asparagus and radishes on top. Drizzle with the dressing (give it a good shake first) and serve with the mayonnaise and plenty of warm crusty bread.

Chef’s note: If your mayonnaise “splits” or does not thicken, start again with a clean bowl. Place a whole egg in the bowl, whisk till creamy, and very gradually drizzle over the split mixture, whisking continually, as above. In most cases the mixture will re-emulsify.

Spinach lasagne

Apple, honey and almond cake

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Roosterkoek with chipotle butter

Portuguese sardines with creamy cannellini beans and toast

Caveman fillet with anchovy butter and tomato bruschetta

Smoked kippers in lemon butter with beetroot and softboiled eggs

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Roast artichokes with Korean Bolognese

Cheesy potatoes in the fire with chipotle pork sausages

Chicken liver pâté with verjuice jelly

Camembert roasted in vine leaves with verjuice-poached grapes

Cucumber-and-herb soup with verjuice granita

Chicken with roast onions, grapes and verjuice

Prawns and asparagus salad with verjuice dressing and mayo

Prawns and asparagus salad with verjuice dressing and mayo

Ingredients

Method