Avocado, Endive and Poached Prawn Salad

Avocado, Endive and Poached Prawn Salad

From: Executive chef Jennifer Biesty, Scala's Bistro, San Francisco. Yield: 4 servings.

4 oz. black olive tapenade

1 oz. olive oil

Poached Prawns (yields 12 prawns):

12 prawns, butterflied (size 16/20)

¼ oz. garlic cloves, crushed (2 cloves)

1 oz. Fresno chili, cut into quarters

3 sprigs marjoram, bruis

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TAGS: Food & Drink