Alida Ryder’s recipes are always so good looking, so beautifully photographed and almost tactile and so utterly delicious. Some are modern and up to date, and others, like this are a riff on a 1960s favourite, the Avocado Ritz, without the avocado!
The amounts for the salad aren’t specific.
3 extra-large, free-range egg yolks
juice of 1 lemon
1 garlic cloves, crushed
1 heaped t Dijon mustard
1 t tomato paste
1/2 t salt
250ml canola oil
for the salad
Iceberg lettuce, washed & dried
cooked prawns (approximately 5-8 prawns per person)
sliced spring onions
In a blender, combine the egg yolks, lemon juice, garlic, mustard, tomato paste, salt and sugar and blend until well combined.
With the blender running, slowly drizzle in the oil until completely incorporated. If necessary, add 1-2 T water to thin out the dressing.
To assemble the salad, place the lettuce on plates followed by the prawns. Scatter over the spring onions and micro-leaves/dill fronds. (You could also add cubed avocado if you wanted to.)
Drizzle over the Marie-Rose dressing and serve immediately.
Michael’s wine recommendation – click here
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.