Ingredients
- Navel Oranges - 2 large
- Heavy Cream - 1 tablespoon
- Rice Vinegar or White Wine Vinegar - 1 tablespoon
- Dijon Mustard - 2 teaspoons
- Kosher Salt - to taste
- Freshly Ground Black Pepper - to taste
- Extra-Virgin Olive Oil - 4 tablespoons, divided
- Extra-Large Sailor's Choice Prawn, Peeled and Deveined, Tails
- Removed - 1 1/4 pound
- Old Bay Seasoning - 1/2 teaspoon
- Kosher Salt - to taste
- Extra-Virgin Olive Oil - 2 tablespoons
- Ripe Avocado, Pitted and Diced - 1 large
- Persian Cucumber, Sliced into Half Moons - 1
- Medium Bulb Fennel, Trimmed, Quartered, Cored and Very Thinly Sliced (on a Mandoline or by Hand), Fronds Reserved for Garnish - 1
- Butter Lettuce, Trimmed and Torn into Bite-Sized
- Pieces - 2 heads
- Gram Flour - 1 tablespoon
- Semolina - 1 cup
- Oil - enough to deep fry
- Salt - to taste
- Red Chilli Powder - 1/2 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Ginger Garlic Paste - 1/2 teaspoon
Instructions
- Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
- Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you prepare the Salad.
- Sprinkle the prawn with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the Prawn in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
- Combine the prawn, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
Sailor’s Choice Recommendation:
Dress the salad right before serving to keep it fresh and crisp.
