We all know how nourished salads make us feel when we eat them. But even better is when the salads are PACKED FULL of the bits you like to pick out. Well, these two are just that – prawns, olives, nuts, chorizo, and even a little goats cheese on the side to keep things balanced…
Weekends often begin with the Saturday local farmers markets before heading home to unpack, snack and set up the beverage station armed with the weekend papers. Right after sneakily opening the cheese and slathering whatever fresh wedge of crusty bread we’ve purhcased, but just before we settle into the crossword with a pot of French Earl Grey tea, we usually flip to read over the weekend recipes. This week, we were inspired to recreate Steve Manfredi’s Prawn & Hazelnut Salad from the Sydney Morning Herald and a Green Salad with Chorizo Chips from American magazine ‘Food & Wine’.
Prawns, olive & hazelnut salad
(by Steve Manfredi)
24 king prawns, cooked and peeled
1 cup hazelnut kernels, lightly roasted and coarsely chopped
1/2 cup green olives, pitted and finely chopped
2 tablespoon finely chopped chives
2 tablespoon coarsely chopped parsley
1 tablespoon extra virgin olive oil
1 tablespoon hazelnut oil
1 teaspoon good-quality balsamic vinegar
Juice of 1 lemon
Salt and pepper
Ensure prawns are deveined by removing the black digestive tract along their backs. Prawns can be left whole or chopped into 4 or 5 pieces each.
Place in a large bowl with hazelnuts, olives, chives and parsley.
Make dressing by mixing together oils, vinegar and lemon juice.
Add to prawns, season to taste and toss gently.
Green salad with chorizo chips
(from Food & Wine Magazine)
4 radishes, thinly sliced
3/4 cup Spanish green olives, sliced
150g (4 oz) mesclun
2 heads lambs lettuce, leaves torn
1 chorizo, very thinly sliced
2 celery stalks, thinly sliced
1 1/2 tablespoons sherry vinegar
1 tablespoon finely chopped shallots
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
Heat a frying pan over a medium flame. Add chorizo and fry for a couple of minutes on each side until browned. Transfer the cooked chorizo to a plate lined with paper towel to coo – it will crisp as it cools.
In a large bowl, whisk the vinegar and the shallots with the olive oil and a generous pinch each of salt and pepper. Add the celery, radishes, olives, mesclun and lettuce and toss to coat. Sprinkle with the chorizo chips and serve.