Paella Prawn Salad with Roasted Onions
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1-1/2 quarts long grain rice, cooked
1 teaspoon turmeric
1/8 teaspoon saffron
Castilian Dressing (recipe follows)
1 pound red onions
1 tablespoon vegetable or olive oil
3 quarts of lettuces or mixed greens
24 large prawns, shelled and grilled
3 cups cubed tomatoes (1 pound)
1-1/2 cups sliced cucumber
1-1/2 cups seeded green pepper, cut into julienne strips
1 cup marinated and quartered artichoke hearts, drained
1/2 cup white wine vinegar
1/4 cup sugar
1 teaspoon tarragon leaves, dried
1 large garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
Castilian Dressing: Combine vinegar, sugar, tarragon, garlic, salt and pepper in electric blender. With blender running, gradually blend in oil. Makes 1-2/3 cups.
Combine rice, turmeric and saffron until evenly mixed. Stir in 1/2 cup dressing, chill. Cut unpeeled red onions into thick wedges, rub with oil and spread out in a shallow pan. Roast at 400 degrees for 30 minutes or until roasted and tender. Peel off papery skins, trim off root ends and discard. For each serving, line plates with 2 cups lettuce or mixed greens. Top with 1 cup saffron rice, 4 prawns, 1/2 cup tomatoes, 1/4 cup cucumber, 1/4 cup green pepper, 6 artichoke quarters, and 3 to 4 roasted onion wedges. Drizzle with 3 tablespoons dressing. Makes 6 servings.
Recipe and image provided by the National Onion Association.