I was so excited to actually pick leaves of ‘cut and come again lettuce’ from the garden yesterday. A bag of organic salad leaves can be quite expensive, not to mention its short lifespan. It was nice to select the exact quantity and color combination for our meal. I am looking forward to seeing all of the herbs and vegetables take hold and grow throughout the summer.
For the record, the lettuce came for our shared back garden, and it is our amazing neighbors that have the green thumb (and do the gardening). We are just the lucky recipients of their kindness.
3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
1 lb large prawns in shells (20 to 22), peeled and deveined
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe avocados (preferably Hass)
1 lb of any type of salad leaves (rocket, curly endive or arugula)
Preparation
Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach prawns at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let prawns chill in water 2 minutes, then drain and pat dry.
Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add prawns and avocados to dressing and toss. Dived of salad leaves between 4 plates and top with prawn and avocado mixture.
Serves 4 as a light main-course
