Grilled Prawn Salad

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Servings: 6 Difficulty: Advanced
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Charred prawns atop bitter greens with candied garlic and creamy feta
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This vibrant Grilled Prawn Salad balances the smoky sweetness of charred seafood with the bitter crunch of radicchio and escarole. The dish is elevated by a unique dressing featuring candied garlic cloves simmered in white wine and butter, adding a sweet, aromatic depth that complements the salty crumbles of feta cheese. Perfect for a warm summer evening or a light yet sophisticated weeknight dinner, it offers a textural contrast between the tender prawns and crisp greens. It’s a Mediterranean-inspired feast that feels luxurious but comes together quickly with fresh, high-quality ingredients.

Grilled Prawn Salad recipe image
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Grilled Prawn Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1178.0

Description

This vibrant Grilled Prawn Salad balances the smoky sweetness of charred seafood with the bitter crunch of radicchio and escarole. The dish is elevated by a unique dressing featuring candied garlic cloves simmered in white wine and butter, adding a sweet, aromatic depth that complements the salty crumbles of feta cheese. Perfect for a warm summer evening or a light yet sophisticated weeknight dinner, it offers a textural contrast between the tender prawns and crisp greens. It's a Mediterranean-inspired feast that feels luxurious but comes together quickly with fresh, high-quality ingredients.

Ingredients

Directions

  1. Preheat the grill to medium-high heat.
  2. Peel and devein the prawns, leaving tails on if desired.
  3. In a small bowl, combine 2 tablespoons olive oil, chopped thyme, and minced garlic.
  4. Toss the prawns in the oil mixture until evenly coated.
  5. Grill the prawns for 1-2 minutes per side until just seared and opaque. Remove from grill.
  6. In a saucepan, combine white wine, butter, sugar, and whole garlic cloves.
  7. Simmer over medium heat, stirring occasionally, until reduced to a syrupy consistency and garlic is tender.
  8. Remove garlic cloves from the syrup and set aside to cool slightly.
  9. Separate radicchio and escarole into leaves and toss with mache leaves in a large bowl.
  10. Pour the garlic syrup over the greens, including the candied garlic cloves.
  11. Add sherry vinegar and remaining 3 tablespoons olive oil.
  12. Season with salt and pepper to taste and toss gently to combine.
  13. Crumble feta cheese over the salad.
  14. Divide the dressed greens among 6 plates.
  15. Arrange the grilled prawns and Nicoise olives on top of the greens.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1178.0kcal
% Daily Value *
Total Fat 67.4g104%
Saturated Fat 32.1g161%
Cholesterol 126.8mg43%
Sodium 1715.9mg72%
Total Carbohydrate 110.3g37%
Dietary Fiber 17.1g69%
Sugars 58.0g
Protein 27.7g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: prawns, shrimp, grilled, salad, radicchio, escarole, mache, feta, garlic, candied, white wine, mediterranean, butter, olive oil, sherry vinegar, summer dinner, seafood salad, bitter greens
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