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      Title: Prawn Salad With Green Lentil Vinaigrette
 Categories: Salads, Seafood
      Yield: 4 Servings
 
     24    Green king prawns; peeled,
           - deveined
           Salt; to taste
           Freshly ground pepper;
           - to taste
           Oil
    1/2 c  White wine
    1/2 c  White vinegar
    1/2 c  Cream
    125 g  Green lentils; cooked in
           - boiling salted water for
           - 30 minutes

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    1/2    Tomato; diced finely
           Mixed baby lettuce leaves;
           - tossed in olive oil
           Leek; deep fried

  Deep-fried Leek:

  Julienne the white part of a leek and deep-fry in oil over medium
  heat for 1 minute.

  Season the prawns with salt and pepper and saute them quickly over
  high heat in a little oil until just cooked. Remove from the frying
  pan and set aside in a warm place. Deglaze the pan with the wine
  and vinegar, reduce by 2/3, and stir in the cream and lentils.

  Cook over low heat for 10 minutes, and season with salt and pepper
  to taste.

  Place 1-1/2 tb lentil vinaigrette on each serving plate and arrange
  6 prawns around the lentils.

  Scatter around a little sliced tomato, place some baby lettuce
  leaves on the lentils and serve sprinkled with deep fried leek.

  Recipe by Bon Appetit, Chef Magnus Johansson

  Recipe FROM: Aioli, Hotel Triton, San Francisco, USA
  
  Posted by: Sherree Johansson On 08-22-94
 
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