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Green salad with seaweed and red prawns.

Green salad with seaweed and red prawns

Try this recipe for green salad with seaweed and red prawns by chef Marianna Vitale of Michelin-starred Sud Ristorante near Naples, Italy.

30 August, 2023
Average: 3.7 (3 votes)

Cuisine

serves for

4

ingredients

Salad
Endive
400g/14 oz
Endive
400g/14 oz, curly
Broccoli rabe
400g/14 oz
Purslane
400g/14 oz
Chicory
400g/14 oz
Turnip greens
400g/14 oz
Spinach
400g/14 oz
Swiss chard
400g/14 oz
Wild rocket
400g/14 oz
Salsola soda
400g/14 oz
Salted seaweed
200g/7 oz (dulce, sea lettuce, kombu, wakame), pre-cooked
Herbs
100g/3.5 oz
Chinese mandarins
8 (or kumquats)
Citronette
Blood orange juice
50g/1.8 oz
Extra virgin olive oil
20g/0.7 oz, organic
Orange zest
10g/0.4 oz
Sherry vinegar
20g/0.7 oz
Liver cream
Calf's liver
100g/3.5 oz
Onion
40g/1.4 oz, fresh
White wine
20g/0.7 oz
Bay leaf
1
Dried chilli pepper
1
Orange zest
to taste
Lemon zest
to taste
Salt
to taste
Pepper
to taste
Olive oil
to taste
Prawns
Red prawns
400g/14 oz
Olive oil
to taste
Garlic
to taste

Step 01

Wash and dry all the salad ingredients and set aside in the fridge. Mix all the ingredients for the citronette cold, allow to sit for a while and then strain. Store in the fridge.

Step 02

For the liver cream, cut the liver into small pieces, fry it with the onion, bay leaf and chilli pepper. Deglaze with white wine and season with salt, pepper and citrus peel. Blend everything together and sieve. Store the resulting cream in the refrigerator.

Step 03

Shell the prawns and sauté them with oil and garlic. Set aside. Fry the heads with garlic, oil and chilli pepper, vacuum-pack and steam at 60°C/140°F. Strain and set aside.

Step 04

Assembly: spread the liver cream on the plate. Add the salad and complete with the prawns and mandarin. Drizzle with the citronette.

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