Prawns Salad in Endive Leaves with Creamy Dressing

Prawns Salad in Endive Leaves with Creamy Dressing

Ingredients

: 350 g prawns, peeled
: 5 teaspoons extra olive oil
: Salt and fresh black pepper
: 1 teaspoon lime juice
: 3 tablespoons fresh chives, chopped coarsely
: ¼ cup chopped fresh tarragon or 1 tablespoon finely
Chopped fresh thyme leaves
: 2 tablespoons capers, drained
: 2 heads belgain endive

For Creamy Dressing

: 2 teaspoons lime juice
: ¼ cup fresh Italian parsley, chopped coarsely
: ¼ cup low-fat sour cream
: ¼ cup low-fat yoghurt

Method

: Heat 3 teaspoons of olive oil in the saucepan over the medium-high heat. Add prawns, sprinkle with salt and pepper. Sauté the prawns until just cooked through or pink about 1 minute each side. Transfer the prawns to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the prawns into small cubes.

: To make the creamy dressing, blend the parsley, sour cream, yoghurt and lime juice in a food processor or blender until finely chopped. Season the dressing to taste with more salt and pepper, if desired.

: Toss prawns with chives, tarragon, capers and 2 teaspoons of olive oil in a large bowl to coat. Seasoning with salt and pepper, taste.

: Arrange the endive leaves on the plate. Spoon about 1 tablespoon of prawns salad into each leaf. Drizzle the parsley sauce over the salad and serve.