Pink grapefruit, roasted fennel and prawn salad

#LoveProvence Blog Provençal cuisine

Summer’s finally around the corner, yippee, and so alfresco dining and picnics are back on our agendas.  I can say without hesitation that a cool bottle of Mirabeau is the perfect partner for all that outdoor activity! I’ve always liked to bring some slightly fancier salads to picnics, they’re so easy to make in advance and keep nicely portioned in a plastic glass in your coolbag.  Here’s a lovely one with a luxurious feel, that doesn’t go soggy and is easy to make.

To make 4 generous portions:

  • 250 g peeled king prawns
  • 2 grapefruits
  • 2 fennels
  • some good quality mayonnaise

Take off the outer leaves and chop the fennel into small pieces.  Halve the grapefruits and using a pointy knife cut out the segments and put into a bowl.  Keep the grapefruits for the juice.  Heat a pan with some olive oil and gently fry the fennel until slightly tender.  Squeeze the grapefruit juice into the fennel and carry on cooking on low heat until most of it has evaporated.  Add the prawns and grapefruit segments, turn it over a few times and take off the hob.  Let it cool down before adding 3 tablespoons of mayonnaise.  Season with salt and pepper and chop some of the dill like herbs that grow out of the top of fennel bulb as decoration.

Fill into your plastic glass and refrigerate until you go out.  This is also a very nice starter for a summery meal!

Enjoy, avec du Rosé!

Jeany Cronk
The author: Jeany Cronk

Jeany Cronk, foremost wife and mother of three Cronklets, lends an ear to endless wine conundrums contemplated by her other-half and works on the Mirabeau look and feel. Her big passions are interior design, the French way of life and of course the inspirational flavours and food of Provence.

Related posts