- 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
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.