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Ingredientes
- 5 Tbsp. Extra virgin olive oil
- 1 tsp Minced fresh thyme
- 1/2 tsp Chopped garlic
- 30 sm prawns *
- 2 c. Dry white wine
- 4 Tbsp. Unsalted butter
- 2 ounce Sugar
- 12 x Cloves garlic
- 1 head radicchio
- 1/2 head escarole
- 1 c. Mache leaves
- 6 ounce Feta cheese, crumbled
- 1 Tbsp. Sherry wine vinegar Salt, pepper
- 16 x Nicoise olives
Direcciones
- *Note: Use 30 to 40 small prawns, or possibly 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 Tbsp. extra virgin olive oil, thyme and chopped garlic in small bowl. Dip prawns in oil mix to coat well. Grill over warm coals just till 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 mix (including candied garlic) and feta cheese. Add in sherry vinegar and 3 Tbsp. extra virgin olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates.
- Arrange prawns and olives over greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 379 | |
| Calories from Fat 224 | 59% |
| Total Fat 25.43g | 32% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 360mg | 15% |
| Potassium 170mg | 5% |
| Total Carbs 14.85g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 11.29g | 8% |
| Protein 9.61g | 15% |
