Salad of Dublin Bay Prawns, with Marinaded Lowna Goats’ Cheese, Salad of English Pea Shoots, Lemon Balm Mayonnaise


Preparation info

  • Starter Serves


    • Difficulty


    • Ready in

      55 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

This is a very light and delicate salad using delicious, juicy Dublin Bay prawns (or langostines, Norweigan lobster etc) with the superb Lowna Dairy goats’ cheese produced by Tom Wallis, in the heart of the rolling Yorkshire Wolds.


  • 4 cooked Dublin Bay prawns (peeled)
  • 4 pieces of marinaded goats cheese
  • 1 punnet of pea shoots
  • 1 punnet of shizo cress (mixed)
  • lemon juice and zest
  • 3 tsp mayonnaise
  • lemon balm
  • Dublin Bay prawn claws and antennae to garnish if required
  • confit cherry tomatoes


    Bring a large pan of salted water to the boil and blanch the Dublin Bay prawns for approx four or five minutes depending on their size. Marinade the goats’ cheese overnight in shallots, garlic, thyme, white wine, dill, rosemary, bay leaf and lemon zest or use early season lavender before the flavour gets too strong. For the mayonnaise, put the egg yolks, mustard and vinegar in a mixing bowl and whisk together. Then slowly add the oil until it is thick, add a little warm water if required. Season to taste. To finish, finely chop the lemon balm, mix in.

    To Assemble

    Use a 30 cm plate and place the drained, marinaded goats’ cheese in 5 cm intervals around the circumference of the plate. Then place a confit cherry tomato (preserved in flavoured olive oil) on top. Dress the peas and cress in a light vinaigrette. Dress the Dublin Bay prawns with a little vinaigrette and lightly place on the cress. Add more pea shoots on to the Dublin Bay prawns. Put the lemon balm mayonnaise into a pot in the centre of the plate. Garnish the plate with lemon balm leaves. Serve immediately.