You can make this Cucumber Salad with Crispy Garlic Chips and Chilli Prawn Dressing with a mixture of any lettuce you like. Why not try baby cos, rocket or mixed mesclun.
Cucumber Salad with Crispy Garlic Chips and Chilli Prawn Dressing Recipe
Serves 6-8
Ingredients:
¼ cup white wine vinegar
¼ cup extra virgin olive oil
1 tsp finely grated orange zest
2 tbsp orange juice
½ tsp dried chilli flakes
¼ tsp smoked paprika
10 cooked peeled prawns, chopped
⅓ cup vegetable oil
6 garlic cloves
2 telegraph cucumber, peeled and sliced
3 red witlof (or 1 small radicchio), leaves separated
1 cup amaranth leaves, to serve
Method:
For the dressing, combine the vinegar, olive oil, orange zest, juice, chilli and paprika in a jar with a screw top lid, season with salt and pepper and shake to combine.
Add the prawns, stir to combine, secure lid and refrigerate until ready to serve.
For the crispy garlic, heat oil in a small frying pan over medium heat.
Thinly slice the garlic cloves on a mandolin. Add the garlic and cook, stirring occasionally for 1 minute, or until golden and crisp. Set aside.
Place the cucumber and witlof on a large platter. Serve salad topped with prawn dressing, crispy garlic and amaranth leaves.
Smart Tip:
The prawn dressing gets better with time. You can make it 1-2 days in advance, stored in an airtight jar, refrigerated and then left to marinate. You can make this salad with a mixture of any lettuce you like. Why not try baby cos, rocket or mixed mesclun.