Serves 4
Ingredients
The salad
- 12 large King Prawns cooked & peeled
- ½ kg Lobster
- 20 extra fine green beans cooked
- 1 small Cucumber peeled in to thin strips & soaked in salted water
- 1 Avocado cut into chunks
- 12 cherry vine Tomatoes cut into quarters
- 2 littel gem Lettuces finely sliced
- 6 tablespoons olive oil, mixed with 1 tablespoon of Lemon Juice
- 2 Lemons cut in half
- A dusting of Cayenne pepper
- salt and freshly ground black pepper
The dressing
- 1 free range or organic egg yolk
- ½ Lemon juiced
- 1 Splash Worcestershire sauce
- ½ teaspoon french mustard
- 100 ml Hazelnut oil
- 200 ml Olive Oil
- 1 tablespoon Heinz Ketchup
- 1 Splash Tabasco
Method
The salad
- Dress the ingredients with the olive oil & lemon mix, season with salt & freshly ground black pepper, place on a plate
- Drizzle with the mayonnaise, sprinkle with cayenne pepper & serve with ½ lemons
The dressing
- Place the egg yolk, lemon juice & mustard into a bowl, season with salt &
- Pepper
- Start to slowly whisk in the olive oil & the hazelnut oil to form a mayonnaise Add the ketchup & the Tabasco sauce & thin down with a little
- hot water if necessary
No Rating
