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    Salad with Anchovy Vinaigrette and Prawns

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    Salad with Anchovy Vinaigrette and Prawns

    This is delicious made with puntarelle, a slightly bitter salad leaf of which only the crunchy stems are eaten. It is not easy to get in the UK, so use a mixture of celery and chicory to approximate the same texture and flavour. In Rome, this is made with giant mezzancolle prawns. Tiger prawns are a good alternative.

    • Preparation time: 20 minutes
    • Cooking time: 6 minutes
    • Total time: 26 minutes 30 minutes

    Serves: 4


    • Anchovy vinaigrette
    • extra virgin olive oil, to taste
    • 1 tbsp white whine vinegar
    • 2 garlic cloves
    • 2 salted anchovy fillets
    • 8 raw mezzancolle prawns or 16 raw tiger prawns, shell on
    • 2 tbsp olive oil
    • 300g puntarelle or 200g finely sliced celery mixed with 100g shredded chicory
    • ½ lemon


    1. To make the dressing, put the anchovies, garlic and vinegar in a blender. Blend to a paste, then begin adding the olive oil, until you have achieved the balance you like - you'll need about 3 tbsp. The vinaigrette should have a pronounced anchovy flavour.
    2. You can cook the prawns with shells on or off. If you want to serve them peeled, remove the shells now, then make an incision down their backs to remove the digestive cords. Wash the prawns gently with cold water and pat dry on kitchen paper.
    3. Heat the olive oil for the prawns in a pan until smoking. Add the prawns and fry for 3 minutes each side or until pink and slightly caramelised.
    4. Put a pile of puntarelle or celery and chicory on each plate. Splash some of the anchovy vinaigrette over it. Divide the prawns between the plates, squeeze a little lemon juice over them and serve immediately.

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