Warm Prawns and Escarole Salad

Ingredients for Warm Prawns and Escarole Salad

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 2 anchovy fillets packed in oil, drained

• 2 large garlic cloves, finely chopped

• 2 tablespoons drained capers, chopped

• 8 radishes, trimmed, quartered

• 575g large prawns, peeled, deveined

• 1 head of escarole, torn into large pieces (about 1500g )

• 3 tablespoons finely grated Parmesan

• 1 tablespoon fresh lemon juice

• Kosher salt, freshly ground pepper

How to make Warm Prawns and Escarole Salad

Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.

Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add prawns; cook, tossing occasionally, until just cooked through, about 4 minutes.

Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.

Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.