Prawn, potato, bean and watercress salad
(from Elyce123’s recipe box)
Source: delicious. August 2006
Prep time: 10 minutes
Cook time: 20 minutes
Serves 8 people
Categories: August
Ingredients
- 200g fine green beans, trimmed
- 10 small waxy potatoes (about 125g each), such as Desirée
- 24 large, cooked prawns, peeled but with tail-shells on
- 100g watercress
- Handful chopped fresh flatleaf parsley
- Good handful fresh chervil sprigs (or use extra parsley)
- 4 fresh tarragon sprigs, leaves picked and chopped
- 4 tbsp sherry vinegar or red wine vinegar
- 2 tbsp walnut oil
- 2 tbsp olive oil
- 1 tsp light muscovado sugar
- 75ml single cream
Directions
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Bring a large pan of lightly salted water to the boil. Add the beans, bring back to the boil and cook for 2 minutes, until just tender. Remove with a slotted spoon and refresh in cold water. Drain well and set aside.
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Cook the potatoes in the boiling water for 15 minutes or until just tender. Drain, cool slightly, then slice into thick rounds. Set aside to cool.
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Meanwhile, put the vinegar, oils, sugar and cream into a large serving bowl, whisk and season to taste.
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Add all the other ingredients to the dressing and gently toss to coat. Serve with the cheesecake.