More than the sum of its parts, this light starter with creamy tarragon dressing is the perfect beginning to a meal.
Ingredients
- 3 rashers streaky bacon
- 150 g raw king prawns, defrosted if frozen
- 2 tbsp extra virgin olive oil
- 1⁄2 tbsp Dijon mustard
- Juice 1⁄2 lemon
- 1 tbsp double cream
- Lamb’s lettuce, pea shoots/baby salad leaves
- 1 small ripe avocado, sliced and tossed with a little lemon juice
- Few sprigs fresh tarragon, chopped, plus extra leaves to garnish
Instructions
1 Put the bacon in a cold frying pan, then fry on medium heat for a few minutes each side until crispy. Remove from the pan and drain on kitchen paper.
2 In the same pan, fry the prawns for 1–2 min each side, then remove to the plate with the bacon. Keep any pan juices to hand.
3 For the dressing, put the oil, mustard, lemon juice, cream and 1 tsp pan juices in a jar with salt, pepper and a pinch
of sugar. Seal and shake, then taste, adjusting the seasoning.
4 Arrange the salad leaves and avocado on a platter or between 2 plates; divide the prawns and bacon between the plates, if using. Drizzle with the dressing to serve, adding a little more black pepper and whole tarragon leaves.
