- 2 Little Gem lettuces, outer leaves discarded
- 1 small carrot, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 200g cooked peeled large prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 140g white crabmeat
- 2 vine-ripened tomatoes, skinned, seeded and diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- aged balsamic vinegar, to serve
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- Spanish smoked paprika, to serve
- 4 halved pitted green olives, to serve
For the dressing
- 140g mayonnaise
- 1½ tbsp tomato ketchup
- 3 tbsp double cream
- ¾ tsp lemon juice
For the cocktail dressing, put the mayonnaise, ketchup, cream, lemon juice and a tiny splash of water into a bowl and mix together well until smooth. Season to taste with salt.
Finely shred the lettuce leaves, mix with the grated carrot and divide between 4 medium-sized plates.
Set aside 12 of the prawns and cut the remainder into thick slices. Stir them into the cocktail dressing with the crabmeat and diced tomato, and spoon into the centre of the salad leaves.
Arrange the whole prawns n top of the salad. To serve, drizzle each salad with balsamic vinegar, sprinkle with a tiny pinch of paprika and top with a green olive.