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King Prawn, Watercress and Fennel Salad
(A Greg Doyle recipe)
Ingredients
1kg cooked king prawns
2 bulbs baby fennel, trimmed
1 bunch watercress, sprigs picked
2 tablespoons torn basil leaves
1 tablespoon Forum Chardonnay vinegar*
tablespoons extra virgin olive oil
Method
Peel and clean prawns, then split in half lengthwise.
Using a mandolin or knife, shave fennel into very thin slices and place in a bowl with watercress, basil and prawns.
In another bowl, whisk together vinegar and oil, then season with sea salt and freshly ground black pepper. Drizzle dressing over salad and toss gently to combine. Serve immediately.
*A mellow, chardonnay-based Spanish wine vinegar that is aged in oak barrels. Available from specialist food stores and Simon Johnson. | 
