IAN CURLEY’S CABBAGE AND PRAWN SALAD

ingredients

Serves 12 as entree. You can use any cabbage for this recipe but I like to use the savoy type.

• 2 heads savoy cabbage (shredded fine as you can)
• 24 cooked prawns no shells
• 1 smoked eel diced (free of pin bones)
• 2 bunches chervil (picked)
• 1 bunch chives (chopped)
• 2 lemons
• Olsson salt
• white pepper
• extra virgin olive oil
• bottarga

METHOD

1. Cook prawns and slice as required, mix with cabbage and herbs
2. Dress at the last minute with salt, lemon and eel. Finish with oil and season again
3. Place on plate and top with bottarga.
4. If eel is not your thing, you can replace with a good ham or bacon/prosciutto, for similar results.