Recipe - Salad Of Asian Greens And Wakame Seaweed

5 lg Peeled raw prawns per person
6 Freshly cooked asparagus
heads and middle
; stems per person
2 Red cherry tomatoes; halved
Selection of salad leaves in
season; eg rocket, redichio
; or oak leaf

FOR THE DRESSING
100 ml Black truffle oil; (good
Italian deli's
; or selected
; Sainsbury's stores
; (special selection
; range)
Half squeezed fresh lemon
30 ml Balsamic vinegar
Seasalt to taste
Freshly ground black pepper

1 Cook the prawns lightly after seasoning in olive oil and butter, until
tender and cool on absorbent paper. After peeling the asparagus, cook in
boiling salted water until tender, drain, cool and cut heads and middle
stem.

2 Whisk all the dressing ingredients together. Add the tomatoes, prawns and
asparagus. Place onto the arranged salad leaves.

Converted by MC_Buster.

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.