Everyone loves a classic Niçoise. This recipe is a
nod to the iconic dish with a spin of coral pink pan-fried prawns to take it to the next level.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 700g prawns
- Garlic butter, to fry
FOR THE SALAD
- 700g baby potatoes, peeled and boiled
- 1 red onion, sliced
- 2 medium-boiled free-range eggs, halved or quartered
- Watercress or baby spinach
- 100g capers, rinsed
- 150g fine green beans, blanched
- Radish, thinly sliced
FOR THE DRESSING
- 2 – 4 anchovy fillets
- 60ml olive oil
- Juice of 1 lemon
- 15ml wholegrain mustard
- 10g finely chopped dill
- Salt and pepper
TO SERVE
- Melba toasts or croutons
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Method
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1Prepare the dressing. Whisk the ingredients for the dressing together and adjust seasoning with salt and pepper.
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2Toss the boiled baby potatoes and red onion in the dressing and allow to marinate for at least 30 minutes.
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3Arrange the watercress or baby spinach on Le Creuset Riviera Collection Appetizer Plates. Top with the potatoes, onions, capers, beans, and radishes.
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4Just before serving: Heat garlic butter in a Le Creuset cast iron skillet or non-stick pan and fry the prawns, turning once, in batches, until coral pink and cooked through. Be sure not to overcrowd the pan as you need to retain the heat, and the prawns should not boil or steam.
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5Arrange the prawns onto the salad and serve with melba toasts or croutons.
