Mixed leaf salad with king prawns and orange vinaigrette

Name: Mixed leaf salad with king prawns and orange vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: several sheets Oak leaf and chicory salad; 1/2 Head radicchio salad; 5 (à 20 g; without head and skin) raw prawns ready to cook; 1 tablespoon (7 g) Walnut kernels; some stem(s) Thyme; 1 tablespoon (10 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Juice of 1 orange (about 100 ml); 2 tablespoons (10 g each) White wine vinegar; 7-10 Tbsp Orange slices

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

several sheets Oak leaf and chicory salad
1/2 Head radicchio salad
5 (à 20 g; without head and skin) raw prawns ready to cook
1 tablespoon (7 g) Walnut kernels
some stem(s) Thyme
1 tablespoon (10 g) Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Juice of 1 orange (about 100 ml)
2 tablespoons (10 g each) White wine vinegar
7-10 Tbsp Orange slices

Directions

1
Wash the salad. Cut radicchio into small pieces, pluck salad leaves into small pieces. Wash prawns and pat dry. Chop walnuts coarsely. Wash thyme, dab dry and remove leaves. Roast the walnuts and thyme in a hot pan and remove.
2
Heat the oil in a frying pan and fry the prawns for 2-3 minutes while turning. Season with salt and pepper. Remove from the pan and drain on kitchen paper. Add orange juice to the frying fat and bring to the boil once.
3
Pull off the stove. Stir in vinegar and season to taste with salt and pepper. Arrange salad with prawns on a plate. Garnish with orange slices. Sprinkle with walnut mixture and sprinkle with the vinaigrette.