Spinach Salad With Bacon And Prawns -

Spinach Salad With Bacon And Prawns

Serve this hot salad with plenty of crusty bread for mopping up the delicious juices.

Ingredients

105ml/7 tbsp olive oil
30ml/2 tbsp sherry vinegar
2 garlic cloves, finely chopped
5ml/1 tsp Dijon mustard
12 cooked king prawns
115g/4oz streaky bacon, rinded and cut into strips
About 115g/4oz fresh young spinach leaves
½ oak leaf lettuce, roughly torn
Salt and black pepper

Details

Serves: 4

Method

To make the dressing, whisk together 90ml/6 tbsp of the olive oil with the vinegar, garlic, mustard and seasoning in a small pan. Heat gently until thickened slightly, then keep warm.

Carefully peel the prawns, leaving the tails intact. Set aside.

Heat the remaining oil in a trying pan and fry the bacon until golden and crisp, stirring occasionally. Add the prawns and stir-fry for a few minutes until warm through.

While the bacon and prawns are cooking, arrange the spinach and torn oak leaf lettuce leaves on four individual serving plates.

Spoon the bacon and prawns on to the leaves, then pour over the hot dressing. Serve at once.

Related food category:

• Starter