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Prawn And Artichoke Salad

Artichokes and prawns are a popular combination in the southern states of America. This particular salad comes from Louisiana and the sharp, garlicky dressing is a typical Creole flavour.

Image of Prawn And Artichoke Salad

1 garlic clove
10ml/2 tsp Dijon mustard
60ml/4 tbsp red wine vinegar
150ml/ pint/ cup olive oil
45ml/3 tbsp shredded fresh basil leaves or 30ml/2 tbsp finely chopped fresh parsley
1 red onion, very finely sliced
350g/12oz cooked shelled prawns
400g/14oz can artichoke hearts
iceberg lettuce
Salt and black pepper


Serves: 4


Chop the garlic, then crush it to a pulp with 5ml/1 tsp salt, using the flat side of a heavy knife.

Blend the garlic and mustard to a paste, then add the vinegar and finally the olive oil, beating well to make a thick creamy dressing. Season with black pepper and, if necessary, a little more salt.

Add the basil or parsley and then stir in the sliced onion. Leave to stand for 30 minutes at room temperature, stir in the prawns and chill in the fridge for 1 hour or until ready to serve.

Drain the artichoke hearts and halve each one. Shred the iceberg lettuce finely.

Make a bed of lettuce on a serving platter or on four individual salad plates and arrange the artichoke hearts on top.

Just before serving, spoon the prawns and onion over the artichoke salad and then pour the marinade over the top.

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