Home

Prawns and Cashews in Pineapple with Tarragon Dressing

Served in the pineapple shells, this impressive salad is ideal for a summer lunch or buffet.

ingredients

serves 4
2 small fresh pineapples, with nice green tops
225 g (8 oz) cooked, peeled prawns
120 g (4 oz) roasted, unsalted cashew nuts
2 sticks of celery, thinly sliced
4 tPsps lemon juice
1 egg
2 tbsps caster sugar
1 tbsp tarragon vinegar
2 tsps chopped fresh tarragon
120 ml (4 fl oz) whipping cream

method

1. Cut the pineapples carefully in half lengthways, leaving their green tops attached.

2. Cut out the pineapple flesh carefully, leaving a 5 mm ( 1/4 inch) border of flesh on the inside of the shell. Remove the cores and cut the flesh into bite-sized pieces.

3. Put the chopped pineapple into a bowl, along with the prawns, cashew nuts and celery. Pour in the lemon juice and mix well. Divide the mixture equally between the pineapple shells, and chill them in the refrigerator.

4. In a heat-proof bowl, whisk together the egg and sugar. Stand the bowl over a pan of simmering water, and whisk in the vinegar and tarragon. Continue whisking until the mixture has thickened.

5. Remove the bowl from the heat and allow to cool completely, whisking occasionally.

6. When completely cold, whip the cream until it is just beginning to thicken, then fold it into the dressing mixture.

7. Pour the cream dressing over the salad in the pineapple shells and serve.

Whisking the egg and sugar dressing can be done with an electric mixer. It will not then be necessary to whisk the dressing over a pan of hot water.

What did you think?

10 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved