Try this recipe for green salad with seaweed and red prawns by chef Marianna Vitale of Michelin-starred Sud Ristorante near Naples, Italy.
Green salad with seaweed and red prawns by Marianna Vitale
30 Aug 2023
Difficulty
Intermediate
Total Time
1H 0MIN
Ingredients
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)
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
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
Red prawns: 400g/14 oz
Olive oil: to taste
Garlic: to taste
Try this recipe for green salad with seaweed and red prawns by chef Marianna Vitale of Michelin-starred Sud Ristorante near Naples, Italy.
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.
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.
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.
04.
Assembly: spread the liver cream on the plate. Add the salad and complete with the prawns and mandarin. Drizzle with the citronette.
