Creamy Seafood Salad with Brioche Croutons
Serves 4 - as a main
Quick Dinners
Brunch
Salads & Sides
Saucy
Crowd Pleasers
Check out this celebration salad. Great to share with friends and family with a nice bottle of bubbly!
Ingredients
500g cooked prawns, no tail & deveined
⅓ cup gherkin, finely chopped
⅓ cup spanish onion, finely chopped
⅓ cup dill leaves, roughly chopped
4 cups green salad leaves, of your choice
4 brioche buns (200g), chopped in large chunks (about 2cm)
cooking spray
Dressing Ingredients
1 tablespoon lemon juice
1 pinch salt
1 pinch pepper
¼ cup whole egg mayonnaise
¼ cup greek yoghurt
Garnish
A few remaining sprigs of dill, roughly torn.
Cooking Steps
1
Use a medium sized mixing bowl to combine prawns with all ingredients, including dressing ingredients, (except salad leaves and croutons, they are added at the assembling stage).
2
Gently stir to combine prawn meat, gherkin, onion & dill leaves to combine with dressing ingredients. At this point refrigerate prawn mix, covered until you are ready to serve salad.
3
To make brioche croutons
Add half the amount of brioche pieces to a large pan that has been lightly sprayed with cooking oil. Cook on a medium heat to lightly toast each side of each crouton, gently tossing to flip each side.
4
Once croutons are lightly toasted, set them aside on a flat baking tray and repeat with process with the remainder of the uncooked brioche pieces.
To finish croutons, place them on a flat baking tray and bake in a preheated, moderate oven, for 10 about minutes, then remove and leave uncovered, to cool.
5
Assemble salad by laying salad leaves on a large salad bowl or platter. Next, gently toss prawn mixture to cover all the salad leaves.
Finally top salad with brioche croutons and give a final gentle toss.
To garnish, sprinkle salad with a light covering of dill & serve immediately ... enjoy!