Meals and Courses

Prawn and Fennel Salad with Basil Citrus Dressing

cook 10 mins
  • 1/2 orange
  • 1/2 lime
  • 1/2 small shallot, chopped
  • 25 g (1 oz) basil leaves
  • 4 tablespoons extra virgin olive oil
  • 1 fennel bulb, thinly sliced
  • 100 g (3 1/2 oz) bag mixed salad leaves
  • 150 g (5 oz) cooked peeled large prawns
  • salt and pepper
  • Squeeze the juice of the orange and lime into a small food processor, add the shallot and basil and pulse briefly. With the motor running, slowly add the oil in a thin stream to make a smooth dressing, then season.
  • Arrange the remaining ingredients on serving plates. Drizzle over the dressing and serve.
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