Prawn Salad with Mustard Fruits

This is the pescatarian version of a simple, delicious chicken salad I had in Modena. It’s the mustard fruit, pine nuts and balsamic vinegar that make it special. Of course you could use a 12 year old or 25 year old Aceto Balsamico Tradizionale di Modena (DOP) if you have one handy; in that case there’s no need to reduce it, just drip some onto the salad. However, this recipe is also a good opportunity to use the younger (and less expensive) Balsamic Vinegar of Modena (IGP), as even a relatively humble vinegar tastes syrupy and delicious when reduced for a few minutes. Depending on the age of the vinegar you may not need to reduce it for long, or at all. So taste it first, then decide; it should be quite thick and taste sweet with a pleasantly sour undertone. Aromatic Atma White, a blend of xinomavro and malagouzia, from Greek winemaker Thymiopoulos, is great match with the juicy prawns, sweet balsamic and spicy mustard fruit. See video below for more details on the best way to grill prawns. Prawns oxidise quickly once they’re caught or harvested so are best stored either frozen or refrigerated in a tub of cold water (details on storing prawns here).

Serves 2

Ingredients

6 medium-sized green prawns (U12/15)
About ¼ cup Balsamic Vinegar of Modena IGP
Salt flakes, to taste
1 green oak leaf lettuce, rinsed and dried
3 leaves radicchio, coarsely shredded (optional)
Extra virgin olive oil, for drizzling
2 tablespoons chopped mostarda di frutta (about 40g)
1 tablespoon pine nuts, toasted
Crusty bread, for serving

Method

Cut off and discard the prawn heads, place prawns on a chopping board on their backs and split down the underside almost all the way through without cutting through the shell. Remove the digestive tracts.
Turn them over and press firmly along the shell to flatten them out. Set aside for about 30 minutes to come to room temperature.
Meanwhile place vinegar in a small saucepan, bring to the boil, reduce heat to medium–high and boil for about 5 minutes, until reduced and slightly syrupy. If using a young vinegar it may need to be reduced by two-thirds, if it’s an older vinegar it may be less.
Preheat a char-grill pan or heavy-based frying pan over medium-high heat.
Arrange prawns in the pan, shell side down, in a single layer. Sprinkle with salt and cook for 3–5 minutes, depending on size, until flesh is just opaque.
Meanwhile, tear oak leaf lettuce leaves into bite-sized pieces and place in a large mixing bowl with radicchio (if using).
Add a good drizzle of oil and sprinkle of salt and toss to coat the leaves well.
Arrange lettuce on a platter.
Arrange prawns on top.
Scatter with mostarda di frutta and pine nuts, drizzle with reduced balsamic vinegar then oil and a sprinkle of salt.
Serve with crusty bread.