Asparagus Olives And Prawn Salad Neil Perry Recipes

NEIL PERRY'S CHRISTMAS KING PRAWN SALAD

Steps:

• Blanch the asparagus in a shallow pan of boiling water for 2-4 minutes, depending on the thickness - it should emerge with some firmness. Refresh under cold running water, then place on a clean tea towel to absorb any remaining water. Use a food processor to pulse the bread until chunky crumbs form. Place a pan on the stove over medium heat, pour in 60ml of the olive oil, add the breadcrumbs and toss until golden. Sprinkle with sea salt, remove with a slotted spoon and drain on a plate lined with kitchen paper. Cut the avocados in half and remove the stones. With a large spoon, scoop out each half, place on a chopping board and cut into 2cm dice. Mix the remaining 60ml olive oil and the vinegar together in a small bowl and season with salt and pepper. Put the lettuce in a large bowl, pour half the dressing over it and toss to combine. Arrange the lettuce on a large platter. Gently place the asparagus and avocado on top and pour over the rest of the dressing, then put the prawns on top. Finish with the fried breadcrumbs, a sprinkle of togarashi, the chives and serve.

ASPARAGUS, OLIVES AND PRAWN SALAD - NEIL PERRY

Steps:

• Blanch the asparagus in plenty of boiling salted water, drain and refresh.
• Heat the BBQ to medium-high and grill the prawns till golden.
• Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
• Arrange the asparagus in a large bowl and serve with the prawns.

NEIL PERRY'S ITALIAN BREAD SALAD WITH LEMON PEPPER SHRIMP

Steps:

• Toss shrimp, oil and Lemon Pepper. Grill shrimp until just cooked through. Set aside.
• Combine onion, cucumber and tomato. Add bread, basil and shrimp to salad. Toss with dressing and serve immediately.
• Dressing: Whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar and 1/2 teaspoon Lawry's® Lemon Pepper.

BEETROOT, CARROT AND BLUE CHEESE SALAD BY NEIL PERRY

Steps:

• Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked.
• Roast the beetroots with their skin on in a medium oven (400F/200C/Gas Mark 6) or simply boil them with the vinegar, sugar and salt until soft but not shrunken, about 40-45 minutes.
• Allow to cool then peel and cut into wedges. In a bowl, place the parsley, beetroot and carrots.
• Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar (3 parts oil to 1 part vinegar).
• Season with the salt and pepper, then add the blue cheese and grated ginger. Gently mix to ensure the vinegar and oil coat all ingredients.
• Serve in a bowl as a shared salad or on individual plates as an entree.

NEIL PERRY'S ITALIAN BREAD SALAD WITH LEMON PEPPER SHRIMP

Steps:

• For Salad, in large resealable plastic bag, combine shrimp, 1 teaspoon Olive Oil and 1 teaspoon Lawry's® Lemon Pepper; turn to coat. Close bag and marinate in refrigerator 30 minutes.
• Remove shrimp from marinade, discarding marinade. Grill, turning once, until shrimp turn pink.
• Meanwhile, for dressing, in small bowl with wire whisk, combine remaining 1/3 cup Olive Oil, remaining 1/2 teaspoon Lemon Pepper and vinegar.
• In large bowl, combine cucumber, onion and tomato. Add bread, basil and shrimp. Toss with dressing and serve immediately.