PRAWN COCKTAIL SALAD

Ingredients

2 extra-large free range eggs, beaten 1/2 lemon, zested, plus extra for squeezing 4 garlic cloves, finely chopped 1 heaped tsp Dijon mustard 3 Tbsp tomato paste A pinch salt 100 g white sugar 400 ml canola oil, plus extra for greasing lettuce, washed & dried 200 g cooked prawns spring onions, sliced 1 large handful micro leaves

Cooking Instructions

In a blender, combine the egg yolks, lemon juice, garlic, mustard, tomato paste, salt and sugar and blend until well combined. With the blender running, slowly drizzle in the oil until completely incorporated. If necessary, add 1-2 T water to thin out the dressing. Set aside. To assemble the salad, place the lettuce on plates followed by the prawns. Scatter over the spring onions and micro-leaves/dill fronds. (You could also add cubed avocado if you wanted to.) Drizzle over the Marie-Rose dressing and serve immediately.

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