SPECIAL SECTION: SUMMER ENTERTAINING
Prawn cocktail salad
Time: 30 mins Serves: 4
• 2 baby cos lettuces, leaves separated and torn
• 1 large handful watercress sprigs
• 1 small fennel bulb, finely sliced, fronds reserved
• 1 celery stalk, finely sliced
• 1 avocado, halved
• Juice of ¼ lemon
• 1kg cooked large Australian prawns, shelled and deveined, tails intact
Marie Rose sauce
• 3 tbs whole-egg mayonnaise
• 2 tbs crème fraîche or sour cream
• 2 tbs tomato sauce
• 1 tsp worcestershire sauce
• 4 drops tabasco sauce( or a little more for an extra kick)
• 1 tsp brandy
• finely grated zest of 1 lemon
1. For the Marie Rose sauce, combine the mayonnaise, crème fraîche, sauces, brandy and lemon
zest in a bowl. Season to taste.
2. Place the lettuce, watercress,
fennel and celery in a large bowl. Scoop chunks of avocado straight from the skin into the bowl. Season with a pinch of salt and pepper and lightly dress with 1 tbs of Marie Rose sauce and the lemon juice. Gently toss with your hands and
arrange on a platter.
3. Arrange the prawns on top of
the salad, scatter over the reserved fennel fronds and drizzle with the remaining Marie Rose sauce.
RECIPE FROM THE WEEKNIGHT COOKBOOK BY JUSTINE SCHOFIELD. PUBLISHED BY PLUM / PAN MACMILLAN AUSTRALIA. PHOTOGRAPHY: JEREMY SIMONS STYLING: VANESSA AUSTIN
34 | NOV / DEC 2025 COSTCO CONNECTION