Inspired by Market by Jean Georges

Ingredients, serves 2
– butter, tablespoon
– 8 jumbo prawns
– 1 tomato, chopped
– red leaf lettuce, wash, dry, chop
– 2 avocados, pit & slice
– champagne dressing (see additional instructions)
– french baguette, half loaf
– balsamic vinegar & olive oil (for baguette dipping)

– medium frying pan
– magic bullet or food processor (for the dressing)

Clean & chop tomato in to small cubes.
Clean, dry & chop lettuce.
Clean & peal jumbo prawns

Heat frying pan to medium heat. Add tablespoon butter and tomatoes, let cook for 1-2 minutes.

Add jumbo prawns, cook until pink.

Prepare bed of lettuce on plate.
Place sliced avocado, tomatoes & prawns on top of lettuce.
Drizzle with champagne salad dressing.

Slice french baguette, serve with balsamic vinegar and olive oil.

Additional Instructions – Champagne Dressing
– 1 egg yolk
– dijon mustard, teaspoon
– champagne vinegar, 1/4 cup (or sub with white wine vinegar)
– corn oil, 2/3 cup
– salt & pepper

Place egg yolk, dijon mustard and vinegar in a magic bullet or food processor container (that has a steel blade). Season to taste with salt and pepper. Process for 1 minute. Add the corn oil in a slow, steady stream. Continue until oil is incorporated fully.
Dressing should have a tart taste. Refrigerate until ready to serve.

Prawn Salad Complete!
This is my favorite salad dish of 2010. Please enjoy!