California Avocado, Endive, Poached Prawn Salad
Ingredients
Serves:
4
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
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