|  home | feedback | help          

Grilled Prawns with White Beans, Rosemary, Mâche and Mint Oil

Chef Mario Batali
Adapted by StarChefs

4 appetizer servings

  • 1 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 to taste

Pre-heat grill or broiler. Bring 3 cups water to boil in a small saucepan.

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 aside.

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 and serve.

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy