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Curtis Stone's Prawn-fennel salad with cherry vinaigrette

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Tossed with a tangy cherry vinaigrette, this prawn salad is the ultimate side or light meal.

  • Serves8
  • Prep time15 minutes, ( + 30 mins chilling time)
Curtis Stone's Prawn-fennel salad with cherry vinaigrette


  • 350g fresh cherries, halved, pitted, divided
  • ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1 red capsicum, seeded, coarsely chopped
  • ½ jalapeño chilli or long red chilli, seeded if desired, coarsely chopped
  • 3 garlic cloves
  • ¼ cup (60ml) red wine vinegar
  • ¼ tsp smoked paprika
  • 1 fennel bulb (with tops if possible)
  • 1 Lebanese cucumber
  • 24 cooked black tiger prawns, peeled, tails intact

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Reserve 24 cherry halves for serving. In a blender, combine remaining cherries, oil, capsicum, chilli, garlic, vinegar, paprika, 3/4 tsp salt, 1/4 tsp pepper and 1/4 cup ice. Blend until smooth and strain through fine-mesh strainer into a bowl. Season to taste with salt and pepper. Chill for 30 mins or until cold.
  2. Step 2

    Reserve green tops from fennel. Using a mandolin or sharp knife, carefully shave fennel bulb into very thin slices.
  3. Step 3

    Cut cucumber into medium dice, cutting around seeds. (Alternatively, using a small melon baller, cut round balls from cucumber.)
  4. Step 4

    Chill 8 small shallow wide bowls or salad plates. On each chilled plate, mound shaved fennel into centre. Top fennel with prawns. Pour some vinaigrette around prawns and garnish with cucumber and reserved fennel tops, if using. Drizzle with extra oil. Sprinkle sea salt and grind black pepper over prawns. Serve immediately.