Ingredients:

  • 1 lb (450 g) Asparagus Spears, woody ends trimmed
  • 5 oz (140 g) Mixed Leaf Lettuce (Baby Gem or Butterhead)
  • 12 oz (340 g) Cooked King Prawns, shells removed and deveined
  • 1 cup (150 g) Cherry Tomatoes, halved
  • 1/4 cup (30 g) Toasted Walnuts, roughly chopped
  • 2 Tbsp (10 g) Fresh Dill, finely chopped (for garnish)
  • 1/2 cup (120 ml) Crème Fraîche, full fat, chilled
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 2 Tbsp (10 g) Fresh Chives, finely minced
  • 1 tsp (5 ml) Dijon Mustard, smooth type
  • Fine Sea Salt, to taste
  • Black Pepper, freshly cracked, to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Prepare a proper ice bath by filling a large bowl with ice and water. Add the trimmed asparagus to the boiling water and cook for 3–4 minutes until bright green and tender-crisp (al dente).
  2. Immediately scoop the asparagus out and plunge it into the ice bath to 'shock' it. Drain the chilled asparagus and pat it thoroughly dry with a clean towel. Chop into 1-inch pieces.
  3. In a medium bowl, combine the crème fraîche, Dijon mustard, and lemon juice. Whisk vigorously until the dressing is smooth and slightly airy. Slowly drizzle in the olive oil while continuing to whisk until emulsified (thickened). Stir in the minced chives. Season aggressively with salt and freshly cracked black pepper. Taste and adjust lemon/salt as needed.
  4. Ensure all mixed leaves are completely dry using a salad spinner or a clean tea towel. Toss the king prawns with a tiny squeeze of lemon juice (about 1/2 tsp) and a pinch of salt. Halve the cherry tomatoes.
  5. In a very large bowl, gently combine the dried lettuce leaves, the chilled asparagus, and the halved tomatoes. Add about two-thirds of the dressing to the salad mixture. Toss very gently until the leaves are just coated.
  6. Divide the salad base among four chilled plates. Artfully arrange the seasoned prawns over the top of the greens. Garnish with the toasted walnuts and the fresh dill. Serve immediately with the remaining dressing offered on the side.