How to make Three Lettuce And Prawn Salad -
Different lettuce leaves and prawns tossed with olive oil and balsamic vinegar dressing.
This recipe is from the book Salads.
Main Ingredients : Iceberg Lettuce (आईसबर्ग लेटस), Romaine Lettuce (रोमेन लेटस)
Cuisine : American
Course : Salads
For more recipes related to Three Lettuce And Prawn Salad checkout Caesar’s Salad, Thai Vegetables In Lettuce Leaf, Healthy Leaf Salad, Mixed Greens Salad with Orange and Poppy Seed Dres . You can also find more Salads recipes like Methi ka Salad Peppery Corn and Tomato Salad Macaroni And Sausage Salad Burger Salad
Three Lettuce And Prawn Salad Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sour
Ingredients for Three Lettuce And Prawn Salad Recipe
Iceberg Lettuce 1 medium
Romaine Lettuce 1 bunch
Green leaf lettuce 1 bunch
Jumbo prawns peeled and deveined 8
Salt to taste
Black peppercorns crushed 7-8
Sesame seeds (til) toasted 2 tablespoons
Lemon juice 2 tablespoons
Balsamic vinegar 1 tablespoon
Virgin olive oil 2 tablespoons
Mustard paste 1 teaspoon
Salt to taste
Method
Step 1
Wash the lettuce leaves and drain well. Season the prawns with salt and crushed peppercorns and coat generously with the sesame seeds. Heat a non-stick frying pan. Gently cook the prawns, turning them from time to time, till golden on both sides.
Step 2
Make the dressing by mixing all the ingredients together in a small bowl. Tear the lettuce roughly and add to the prawns. Pour the dressing over and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
