Salad of crispy croutons, prawns and marinated feta

A green salad features almost every third day in the Saucy Dressings household. So I keep a selection of ingredients which I can throw in at the last minute to give a bit of variation. This salad comprises three of these ingredients all at once…. and if you were feeling beneficent you could add in a fourth of my stalwarts – some fried lardons – for good measure.

 

Recipe for a salad of crispy croutons, prawns and marinated feta

Serves 2

Ingredients

  • 200g/7 oz marinated feta (go here for how to do this – ideally you want a day or so, but half an hour will do at a pinch!)
  • 80g/3 oz croutons/a handful – homemade are by far the best – follow this link for how to make them – ideally they will be hot when you add them to the salad leaves
  • 3 cloves of garlic, peeled and crushed with 1 tsp smoked salt
  • 100g/4 oz/about 14 baby plum tomatoes
  • 1 small bag of lettuce – washed and dried.
  • juice and zest of half a small orange
  • a small posy of basil leaves
  • olive oil for frying
  • 200g/7 oz cooked, frozen prawns

Method

  1. Defrost the prawns.
  2. Oil a medium-sized frying pan while you cut the tomatoes in half.
  3. Fry them cut side down, over a quite high heat, until the cut side is just starting to char.
  4. Reduce the heat, and add the garlic and defrosted prawns. Fry gently for three or four minutes.
  5. Add the lettuce to a salad bowl, or platter. Sprinkle over the croutons, and the contents of the frying pan. Then distribute over the cubes of marinated feta (retain the oil). Tear over the basil leaves.
  6. Zest the orange, retain the zest. To the juice of the orange add about four times (about 6 tbsp probably) the volume of oil from the marinated feta.
  7. Pour all over, distributing as fairly as you can, the salad.
  8. Garnish with the orange zest, and serve with a flourish!

 

 

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

A salad of soft white Gorgonzola, roasted hazelnuts and zucchini

There was a brief period of travel respite between lockdowns, and off we rushed to Sardinia for a much-needed break and change of scene.We found…
Read More

How to turn tasteless winter tomatoes into richer, sunnier, more flavoursome specimens

“The one I make the most is a zippy little number with mint and capers.”Nigella Lawson, Cook, Eat, Repeat Having spent eight years living…
Read More

Cauliflower, blue cheese and walnut winter salad

This is a very successful winter salad – and nutritious, with the cheese and walnuts offering protein, and the spinach one of the five a…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts