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Curtis Stone's prawn-fennel salad with cherry vinaigrette
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Chill with my festive prawn and fennel salad in cherry vinaigrette by Curtis Stone.
Ingredients:
  • 350g fresh cherries, halved, pitted, divided
  • 60ml olive oil
  • 1 red capsicum, seeded, coarsely chopped
  • 1/2 jalapeno chilli or long red chilli, seeded if desired, coarsely chopped
  • 3 garlic cloves
  • 60ml red wine vinegar
  • 0.63 gm smoked paprika
  • 1 fennel bulb (with tops if possible)
  • 1 Lebanese cucumber
  • 24 cooked black tiger prawns, peeled, tails intact
Instructions:
  • Set aside 24 cherry halves for serving. In a blender, blend the remaining cherries with oil, capsicum, chilli, garlic, vinegar, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup ice until smooth. Strain the mixture through a fine-mesh strainer into a bowl. Adjust seasoning with salt and pepper to taste. Chill in the refrigerator for 30 minutes or until cold.
  • Set aside the vibrant green fennel tops for garnish. Slice the fennel bulb thinly using a mandolin or sharp knife with precision.
  • Dice the cucumber into medium pieces, carefully avoiding the seeds. You can also use a small melon baller to create round cucumber balls.
  • 1. Prepare 8 small shallow wide bowls or salad plates by chilling them. Arrange shaved fennel in the center of each chilled plate. Place prawns on top of the fennel. Drizzle vinaigrette around the prawns and garnish with cucumber and reserved fennel tops, if available. Finish with a drizzle of extra oil, a sprinkle of sea salt, and a grind of black pepper over the prawns. Serve immediately.

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