Grilled Prawns with White Beans, Rosemary, Mâche and
from Chef Mario Batali
4 appetizer servings
1/2 cups great northern beans, cooked
1 Tablespoon fresh rosemary leaves, chopped
2 Tablespoons plus 3/4 cup extra virgin olive oil
4 Tablespoons red onion, finely chopped
1 Tablespoon fresh marjoram leaves, chopped
Juice and zest of one lemon
1/2 cup packed fresh mint leaves
2 cups fresh mâche, washed and spun dry
12 prawns, size U-10, with heads on, partially peeled
Salt and pepper
Pre-heat grill or broiler. Bring 3 cups water to boil in a
In a mixing bowl, stir together cooked beans, rosemary, 2
tablespoons extra virgin olive oil, red onion, marjoram, and
juice and zest of lemon. Season with salt and pepper.
Plunge mint leaves into boiling water for 30 seconds and remove
to ice bath. Squeeze excess liquid from leaves and process
in food processor for one minute with 3/4 cup olive oil. Set
Mix mâche with beans and arrange in center on four plates.
Season prawns with salt and pepper, brush with oil and grill
until cooked through. Remove from grill and stack three prawns
on each plate against mâche and beans in a tee-pee fashion.
Drizzle with mint oil and serve.