Warm salad of Gingered Prawns, Asian Pears, Macadamia Nuts with Spicy Yuzu Dressing

Warm salad of Gingered Prawns, Asian Pears, Macadamia Nuts with Spicy Yuzu Dressing

Side Dish 

The All-Clad Dutch Oven is perfect for preparing warm, substantial salads with whatever ingredients are currently in season. The dutch oven is first utilized to quickly sear a main protein component, followed by the supporting vegetables and aromatics. This one-pot technique is reminiscent of a stir-fry. You will then remove the oven from the heat and add a green and a dressing quickly to just barely warm and coat everything before plating. Utilizing the dutch oven as both a “wok” and salad bowl is a dynamic way to prepare a light and refreshing meal at home.

  • 2

    serves

  • Very easy

    Difficulty

Ingredients

  • For the salad:
  • 4 Tablespoons Canola oil
  • 10 each 16/20 prawns, peeled and deveined
  • 2 Tablespoons Ginger, very finely minced
  • 1 clove large Garlic, very finely minced
  • ½ Red onion, cut into ¼ inch wide julienne (about 1 cup)
  • ½ each small Jicama, peeled cut into matchsticks about ¼ inch thick (about 1 cup)
  • ½ each yellow pepper cut into matchsticks about ¼ inch thick (about 1 cup)
  • ½ each medium Asian pear cut into matchsticks about ¼ inch thick (about 1 cup)
  • 1/3 cup Macadamia nuts, lightly toasted, coarsely chopped
  • 3 cups Tatsoi, mizuna or baby spinach (or mixture of any combination of these)
  • Kosher Salt for seasoning
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  • For the Spicy yuzu dressing:
  • 2-1/2 Tablespoons Yuzu juices
  • 2-1/2 Tablespoons Honey
  • ½ to 1 teaspoon Red Chili Flakes (adjust quantity to suit your taste for spiciness)
  • 1 teaspoon Kosher salt (Diamond Crystal brand)

Preparation

Combine all of the spicy yuzu dressing ingredients together and stir until the salt is dissolved. Set the dressing aside until needed.

To prepare the salad, have all of the ingredients and serving bowls next to you by the stove as it is a very quick process.

Heat the All-Clad 5.5-QT Dutch Oven over medium high heat.

Season the prawns with kosher salt.

Add the canola oil to the Dutch oven and allow it to heat until you just barely see whisps of white smoke.

Carefully add the prawns to the hot oil and stir fry them for about 30 seconds.

Add the ginger, garlic and red onions and continue stir frying another 30 seconds.

Add the Jicama and yellow pepper and stir fry another 30 seconds.

Remove the Dutch oven from the heat.

Add the pears, macadamia nuts, greens and dressing to the Dutch oven.

Toss quickly to evenly distribute all of the ingredients and coat them in the dressing.

As soon as the greens just begin to wilt, plate the warm salad on the desired dishes and serve immediately.

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