This Month's Recipe...
June – Prawn Salad with Raw Apple, Rhubarb and Walnut Oil
From page 343 of The New English Table.
A trip to Somerset to visit the prawn fishermen on Bridgewater Bay provided inspiration for this recipe. Not sure what to eat the cooked prawns with, I dropped into a farm shop where Somerset's crop of apples and fruit was piled high. The raw fruit and prawns dressed with walnut oil made an unusual salad, a happy accident, which I recommend.
Serves 4 as a starter or light lunch
2 British apples, cored and very thinly sliced, then tossed with a little lemon juice
2 sticks of green rhubarb cut into very thin slices
1 spring onion, sliced
4 tablespoons walnut oil
1 teaspoon cider vinegar
350g shelled, cooked prawns or shrimps
sea salt and freshly ground black pepper
Combine the apples with the rhubarb and spring onion. Shake together the walnut oil, vinegar, a pinch of sea salt and some pepper in a jar with a lid and pour over the salad ingredients. Mix well, divide between 4 plates, then scatter an equal amount of prawns onto each one.
