Entertaining Side

Trade up the sandwich for this summery prawn BLAT salad

Name: Prawn BLAT salad recipe
Yield: 4
Ingredients: 1⁄2 cup (125ml) buttermilk; Finely grated zest & juice of 1 lemon; 2 tsp Dijon mustard; 2 garlic cloves, 1 crushed, 1 halved; 1⁄4 cup (60ml) extra virgin olive oil; 1 sourdough baguette, sliced on an angle into 1cm-thick slices; 20 uncooked prawns, peeled, tails intact; 6 rindless rashers smoked bacon; 2 baby cos lettuces, leaves separated; 300g mixed cherry tomatoes, halved; 1 avocado, sliced; 1⁄2 cup mint leaves

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https://healthimprovements.info/recipes/prawn-blat-salad-recipe/u7wydybr

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 21, 2019

“The BLT’s three simple ingredients are perfect bedfellows in a sandwich, so I figured they’d work equally well in a salad. Throw in prawns, add the bread element in the form of croûtons and turn it into a BLAT salad with wedges of avocado" - Matt Moran

1⁄2 cup (125ml) buttermilk
Finely grated zest & juice of 1 lemon
2 tsp Dijon mustard
2 garlic cloves, 1 crushed, 1 halved
1⁄4 cup (60ml) extra virgin olive oil
1 sourdough baguette, sliced on an angle into 1cm-thick slices
20 uncooked prawns, peeled, tails intact
6 rindless rashers smoked bacon
2 baby cos lettuces, leaves separated
300g mixed cherry tomatoes, halved
1 avocado, sliced
1⁄2 cup mint leaves

Method

1.

Preheat the barbecue or a chargrill pan to medium-high heat.
2.

For dressing, whisk together buttermilk, lemon zest and juice, mustard and crushed garlic in a bowl, season and set aside.
3.

Use 2 tbs oil to brush both sides of baguette slices and grill for 1-2 minutes each side until crisp and charred. Rub on one side with the cut side of the garlic clove.
4.

Toss prawns with remaining oil, season and grill for 1-2 minutes each side until just cooked through. Place on a plate. Grill bacon for 1-2 minutes each side until crisp and browned. Place on another plate lined with paper towel to drain.
5.

Place lettuce in a bowl, add half the dressing and gently toss to coat. Arrange on a large platter with prawns, bacon, tomatoes and avocado. Scatter with mint, drizzle with remaining dressing and season. Serve with charred bread.