Name: Prawn, endive and pink grapefruit with lime aïoli
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Lime aïoli; 2 egg yolks; 2 teaspoon dijon mustard; 1/2 teaspoon finely grated lime rind; 2 tablespoon lime juice; 2 clove garlic, quartered; 3/4 cup (180ml) light olive oil; 1 tablespoon hot water; 3 (1kg) small pink grapefruits; 1 kilogram medium king prawns, cooked; 350 gram curly endive, torn; 1/4 cup fresh chives, coarsely chopped; 2 (200g) trimmed celery stalks, sliced thinly; 1 (100g) small red onion, sliced thinly

Ingredients

Lime aïoli

2 egg yolks

2 teaspoon dijon mustard

1/2 teaspoon finely grated lime rind

2 tablespoon lime juice

2 clove garlic, quartered

3/4 cup (180ml) light olive oil

1 tablespoon hot water

3 (1kg) small pink grapefruits

1 kilogram medium king prawns, cooked

350 gram curly endive, torn

1/4 cup fresh chives, coarsely chopped

2 (200g) trimmed celery stalks, sliced thinly

1 (100g) small red onion, sliced thinly

Method

1.Make lime aïoli. Blend or process egg yolks, mustard, rind, juice and garlic until combined. With motor operating, gradually add oil, blending until aïoli thickens. With motor operating, add enough of the water (if any) to achieve desired consistency.

2.Peel grapefruits; separate the segments. Shell and devein prawns, leaving tails intact.

3.Combine grapefruit and prawns in large serving bowl with remaining ingredients. Serve with lime aïoli.

Women's Weekly Food