Name: Salad of Dublin Bay Prawns, with Marinaded Lowna Goats’ Cheese, Salad of English Pea Shoots, Lemon Balm Mayonnaise
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves one
Cuisine: United Kingdom
Ingredients: 1 punnet of shizo cress (mixed); 1 pinch dill, chopped; 200 ml extra virgin olive oil; 3 egg yolks; 4 cooked Dublin Bay prawns (peeled); 5 cl white wine vinegar; 3 tsp mayonnaise; Dublin Bay prawn claws and antennae to garnish if required; 1 punnet of pea shoots; ½ shallot, sliced; lemon juice and zest; confit cherry tomatoes; 1 sprig of fresh thyme; 2 bay leaves; zest of ½ lemon; 1 tbs Dijon mustard; lemon balm; 4 pieces of marinaded goats cheese; 1 clove garlic, peeled and crushed; 1 pinch rosemary, chopped; 20 ml white wine

Preparation info

Serves
one

Difficulty
Medium
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.

Ingredients

4 cooked Dublin Bay prawns (peeled)
4 pieces of marinaded goats cheese
1 punnet

Method

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