- 4-6 Little Gem lettuce hearts
- 350-400g/12-14oz cooked, peeled prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 4 tbsp coarsely chopped flat-leaf parsley
- mustard and cress, to serve
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
For the marie rose sauce
- 100g mayonnaise
- 25g tomato ketchup
- Tabasco sauce
To make the Marie Rose sauce, blend the mayonnaise with the ketchup and a couple of shakes of Tabasco in a bowl. Trim the bases of the lettuce hearts, discard the outer leaves and separate the leaves – they need to be about 10cm long and you want about 24 in total. Reserve the tiny hearts for another salad.
Wash the prawns and pat dry between double layers of kitchen paper. Toss in a bowl with the olive oil, lemon juice, parsley and a little seasoning.
Lay the leaves out on serving plates, cup-side up. Drop several prawns into each. Dollop ½ tsp sauce on top, then scatter over some mustard and cress. These can be prepared 1 hr in advance, in which case cover with cling film and set aside in a cool place.