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Curtis Stone's Prawn-fennel salad with cherry vinaigrette

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

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

Ingredients

  • 350g fresh cherries, halved, pitted, divided
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1 red capsicum, seeded, coarsely chopped
  • 1/2 long red chilli, seeded if desired, coarsely chopped
  • 3 garlic cloves
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 tsp smoked paprika
  • 1 fennel bulb (with tops if possible)
  • 1 Lebanese cucumber
  • 24 cooked black tiger prawns, peeled, tails intact

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  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.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip: You can substitute jalapeño chilli for long red chilli

Curtis Stone's Prawn-fennel salad with cherry vinaigrette

Curtis Stone's Prawn-fennel salad with cherry vinaigrette
  • Serves8
  • Prep time15 minute, ( + 30 mins chilling time)
Ingredients
  • 350g fresh cherries, halved, pitted, divided
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1 red capsicum, seeded, coarsely chopped
  • 1/2 long red chilli, seeded if desired, coarsely chopped
  • 3 garlic cloves
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 tsp smoked paprika
  • 1 fennel bulb (with tops if possible)
  • 1 Lebanese cucumber
  • 24 cooked black tiger prawns, peeled, tails intact
Method

  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.