IAN CURLEY’S CABBAGE & PRAWN SALAD

• 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 

• I 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 and dress at the last minute with salt, lemon and eel , finish with oil and season again 

• 2. Place on plate and top with bottarga .

   

• 3. If eel is not your thing you can replace with a good ham or bacon /procuitto ..for similar results