Prawn and Blood Orange Salad
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 0 minutes
Serves 4
- 500g/1.1lbs cooked prawns, shelled
- 2 small blood oranges
- 1 cup finely sliced red cabbage
- 1/4 cup baby spinach leaves
- 1/4 cup finely chopped chives
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1/2 teaspoon sugar
Step 1 - Slice off the top and bottom of one orange and using a sharp knife, remove the pith and skin. Cut the orange into thin segments.
Step 2 - Place the red cabbage and spinach on a large serving plate and top with the prawns and blood orange segments. Whisk the extra virgin olive oil and 1/4 cup juice from the second orange in a small jug. Add salt and pepper and sugar if needed (I find the best way is to taste it). Drizzle the dressing over the salad and scatter chives.