Ingredients

Serves 1

Fancy Prawn Cocktail
Iceberg lettuce
A few prawns, cooked and peeled, tails left intact
Mayo
Lemon slice
Parsley (curly kind)


Easy Nicoise Salad
Serves 4

1 iceberg lettuce
150 g green beans, cooked
3 tomatoes, cut into wedges
2 × 195-g tins tuna, drained
6 hard-boiled eggs, peeled and halved
1 tin flat anchovy fillets (optional)
1/3 cup kalamata olives
2 tbsp capers
Dressing:
2 tbsp red wine vinegar
2 tsp Dijon mustard
100 ml olive oil

 

Method

Fancy Prawn Cocktail
Get out your best glasses and go for it with the presentation.
 Cut your iceberg lettuce into strips, and create a bed in a cocktail glass.
Hang your prawns off the side of the glass.
Add a dollop of store-bought mayo.
Make it fancy by decorating with a slice of lemon and a sprig of parsley.
(Chef: Anthony Eggers, Campbellfield)

 

Easy Nicoise Salad
Lay out lettuce leaves on a platter and elegantly arrange all the other bits on the leaves.
Whisk the dressing ingredients together and drizzle over the salad.
(Chef: Laura Crow)


Shabby Chef Cookbook by Brigitte Duclos and Anthony 'Lehmo' Lehmann, Penguin, RRP:  $29.95