California Avocado, Endive, Poached Prawn Salad

HomeRecipesOtherChef RecipesCalifornia Avocado, Endive, Poached Prawn Salad

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Serves: 4

Ingredients
Instructions

As needed Poached Prawns (recipe follows) As needed Meyer Lemon Vinaigrette (recipe follows) As needed California Avocado Endive Salad (recipe follows) As needed Thyme-Honey Almond Pesto (recipe follows) 4 oz. black olive tapenade 1 oz. olive oil Poached Prawns (Yield: 12 prawns) 12 prawns, butterflied (size 16/20) 1/4 oz. garlic cloves, crushed (2 cloves) As needed Fresno chili, cut into quarters (1 chili) 3 sprigs marjoram, bruised 1 1/2-inch piece of ginger, peeled, roughly chopped 1 qt. avocado oil Meyer Lemon Vinaigrette (Yield: 1-2/3 cup) 8 oz. Extra virgin olive oil 4 oz. Meyer lemon juice 1 tsp. salt 1/4 tsp. pepper California Avocado Endive Salad (Yield: 4 cups) 13 oz. large dice Fresh California Avocados 12 oz. endive (6 heads), cut into 1/2-inch pieces Thyme-Honey Almond Pesto (Yield: 1-1/4 cups) 8 oz. olive oil 2/3 oz. thyme (1 bunch), finely chopped 2 oz. honey 1 garlic clove, microplaned 2 oz. almonds, roughly chopped 1 oz. lemon juice 1 tsp. salt

Mix the black olive tapenade with the oil to thin to drizzling consistency. Add more oil as necessary.

Poached Prawns:

Season the prawns with kosher salt and refrigerate until needed.
Place the avocado oil in a shallow, wide pot. Add the garlic, Fresno chili, marjoram, and ginger to the oil. Place the oil on medium-low heat and slowly bring to 180 degrees. Remove from heat and let steep 30 min. to infuse the flavors.
Strain the oil. Place the strained oil into a pan set over medium heat. Remove the prawns from the refrigerator. When the oil is hot, add the prawns and cook for 3 minutes, or until cooked through.

Meyer Lemon Vinaigrette:

Whisk all ingredients together in a small bowl.

California Avocado Endive Salad:

Combine the sliced endive in a bowl with the Meyer Lemon Vinaigrette. Add the diced avocado and toss to combine.

Thyme Honey Almond Pesto:

Pour the oil into a small bowl. Add the chopped thyme immediately to the oil to preserve the color. Add the remaining ingredients, stir to combine.

To Assemble

Place 1 cup of the Avocado Endive Salad in the center of each plate. Stand 3 prawns in a circle around each salad. Drizzle about 1/3 cup of the Thyme-Honey Almond Pesto around each salad. Drizzle about 1 oz. of the black olive tapenade mixture around each plate. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.