South Pacific Seafood Bowl Recipe
Ingredients
| Iceberg lettuce - 1 head | ||
| Cooked prawns or shrimp - 8 ounces | ||
| Papaya | 1 | |
| Kiwi fruit | 2 | |
| Pineapple | 1/2 | |
| Strawberries | 8 Large | |
| Mint sprig | 4 | |
| Mayonnaise | 1 Cup (16 tbs) (Green Goddess Dressing:) | |
| Tarragon vinegar - 1 tablespoon | ||
| Anchovy fillets - 2, minced | ||
| Green onion | 1 (Green Goddess Dressing:) | |
| Parsley | 2 Teaspoon, chopped (Green Goddess Dressing:) | |
| Chives | 2 Teaspoon, chopped (Green Goddess Dressing:) | |
| Tarragon | 1 Teaspoon, chopped (Green Goddess Dressing:) | |
Directions
GETTING READY
1. Pluck lettuce leaves from the head and core.
2. Wash them thoroughly.
3. Place them in a bowl of ice-chilled water for 30 minutes until ready to serve.
MAKING
4. In a medium bowl, combine the mayonnaise, vinegar and anchovies.
5. Whisk with a fork until well blended.
6. Stir in the onion and herbs.
7. Refrigerate to blend flavors and to chill before serving.
8. Halve the prawns.
9. Pare the papaya and cut it into cubes.
10. Peel kiwi and slice.
11. Core and cut pineapple into dices.
12. Halve the whole strawberries.
13. Combine fruit and prawns in a large bowl and mix well.
14. Add dressing and toss to coat.
15. Drain lettuce and pat dry then tear into bite size pieces.
SERVING
16. Between 4 salad bowls or plate, divide lettuce.
17. Heap the salad on top.
18. Garnish each with a mint of spring.
1. Pluck lettuce leaves from the head and core.
2. Wash them thoroughly.
3. Place them in a bowl of ice-chilled water for 30 minutes until ready to serve.
MAKING
4. In a medium bowl, combine the mayonnaise, vinegar and anchovies.
5. Whisk with a fork until well blended.
6. Stir in the onion and herbs.
7. Refrigerate to blend flavors and to chill before serving.
8. Halve the prawns.
9. Pare the papaya and cut it into cubes.
10. Peel kiwi and slice.
11. Core and cut pineapple into dices.
12. Halve the whole strawberries.
13. Combine fruit and prawns in a large bowl and mix well.
14. Add dressing and toss to coat.
15. Drain lettuce and pat dry then tear into bite size pieces.
SERVING
16. Between 4 salad bowls or plate, divide lettuce.
17. Heap the salad on top.
18. Garnish each with a mint of spring.
Chef
