With thanks to the Good Weekend supplement of the Sydney Morning Herald and one of their contributing chefs Neil Perry for publishing this on 29 January 2011.
The flavours in this salad combine in a delightfully fresh, summery kind of way. It’s healthy, low fat, and perfect for children. In fact I’d suggest getting the kids involved in the preparation as well as the eating of this salad.
- 12 large cooked king prawns, peeled and cut in half lengthways
- 1 baby cos lettuce, washed and dried
- 2 heads of treviso or red witlof, washed and dried
- 1/2 small red onion, thinly sliced
- 2 ripe nectarines, cut into circular slices
- 100g good-quality feta
- 1/2 cup roasted hazelnuts, lightly crushed*
- 3 tbsp extra virgin olive oil
- 1 tbsp hazelnut oil (optional)
- juice of 1 lemon
- sea salt and freshly ground black pepper
- In a small jar, shake the dressing ingredients together.
- Check the seasoning and adjust if necessary.
- In a salad bowl, place the treviso (or witlof), baby cos and red onion and dress with half the dressing.
- Divide the leaf mix among 4 bowls, laying it out to look attractive.
- Scatter the prawns and nectarine slices over the leaves, then crumble the feta on top.
- Sprinkle with the roasted hazelnuts and season with a little sea salt and a good grind of fresh pepper.
- Drizzle the remaining dresssing over the salads.
- Serve immediately.
*I couldn’t find hazelnuts so substituted with a mix of pine nuts and walnuts, lightly toasted and gently crushed. I also just made one big salad and let people serve themselves rather than apportioning onto individual plates.