Salad of Dublin Bay Prawns with Saffron and Wild Mushrooms

Name: Salad of Dublin Bay Prawns with Saffron and Wild Mushrooms (Salade de langoustines au safran et aux champignons)
Yield: For four people
Cuisine: French
Ingredients: 20 large, very fresh, raw Dublin Bay prawns; 20 large, very fresh, raw Dublin Bay prawns; 4 handfuls of salad leaves in season (red raddichio, lamb’s lettuce, frizzy endive, rocket, etc.); 4 handfuls of salad leaves in season (red raddichio, lamb’s lettuce, frizzy endive, rocket, etc.); 4 handfuls of salad leaves in season (red raddichio, lamb’s lettuce, frizzy endive, rocket, etc.); 4 handfuls of salad leaves in season (red raddichio, lamb’s lettuce, frizzy endive, rocket, etc.); 4 handfuls of salad leaves in season (red raddichio, lamb’s lettuce, frizzy endive, rocket, etc.); 150 g (5½ oz) wild mushrooms (ceps, chanterelles, St George’s mushrooms, etc.); 150 g (5½ oz) wild mushrooms (ceps, chanterelles, St George’s mushrooms, etc.); 150 g (5½ oz) wild mushrooms (ceps, chanterelles, St George’s mushrooms, etc.); 150 g (5½ oz) wild mushrooms (ceps, chanterelles, St George’s mushrooms, etc.); 100 g (3½ oz) butter; 1 tablespoon olive oil; a pinch of saffron strands; 3 tablespoons vinaigrette; 40 g (1½ oz) truffles, cut into julienne strips (optional); sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper

Salade de langoustines au safran et aux champignons

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

20 large, very fresh, raw Dublin Bay prawns
4 handfuls of salad leaves in season (red raddichio, lamb’s lettuce</

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Autumn

Method

Preliminary preparations

Wash the Dublin Bay prawns and remove the heads. Shell the tails, cutting through or breaking the rings of the tail shell to extract the meat; this is one of the rare shellfish that is easy to shell. Reserve in a cool place.

Wash the salads; take care to have some that are tender and some that are crisp. Dry them carefully,