Ingredients
5 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon minced garlic
30 prawns smalls
2 cups dry white wine
4 tablespoons unsalted butter
2 ounces sugar
12 cloves garlic
1 head radicchio
1/2 head escarole
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*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and Arrange prawns and olives over greens.
RecipeNLG
Gathered
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature