EARL'S COPYCAT WEST COAST PRAWN SALAD WITH CITRUS HONEY VINAIGRETTE

EARL'S COPYCAT WEST COAST PRAWN SALAD WITH CITRUS HONEY VINAIGRETTE image

Yield 4 meals

Number Of Ingredients 23

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CITRUS HONEY VINAIGRETTE:
1/4 cup canola oil
1 Tbl unseasoned rice vinegar
1 Tbl honey
1 Tbl fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp grainy mustard
1/2 tsp kosher salt
1/4 tsp white pepper
2-3 dashes hot pepper sauce
SALAD:
8 cups mixed greens
8 cups baby spinach
2 cups cooked, cooled quinoa (recipe below)
8-12 large strawberries, quartered
1 carrot, peeled and finely julienned into 1/16 x 3/4" pieces
1 avocado, peeled, pitted and cut into 1/2" cubes
1/2 cup crumbled feta cheese
1/2 cup candied pecans (recipe below)
2 Tbl finely minced cilantro
20-30 grilled prawns, preferably awesome British Columbia spot prawns(recipe below)
favourite teriyaki, BBQ sauce or rub, to taste

Steps:

CITRUS HONEY VINAIGRETTE (may be prepared and chilled up to 1 week ahead): Combine ingredients in a small food processor or use an hand immersion blender; process until mustard is in tiny pieces. Chill until serving QUINOA (may be prepared and chilled up to 2 days ahead): 1/2 cup raw quinoa Wash quinoa in 4-5 changes of cold water until water runs clear, gently rubbing grains and letting them settle before pouring off water. Bring a pot of salted water to a boil; add quinoa and gently boil for 10 minutes; drain and rinse under cold water. CANDIED PECANS(may be prepared 2 days ahead and stored at room temperature; excess makes a great snack): 1 1/2 tsp egg white 1/2 tsp water 1 cup pecan halves or pieces 1/4 cup sugar 1/4 tsp kosher salt Preheat oven to 275 degrees. Line a small baking sheet with parchment paper. Beat egg white and water together; stir in pecans then sugar and salt (it will seem like too much sugar but it isn't). Spread on baking sheet and bake 45-55 minutes, stirring every 10 minutes. GRILLED PRAWNS (best prepared just before serving): Preheat clean grill to high; oil grates just before cooking. Toss prawns with enough favourite teriyaki, BBQ sauce or rub to lightly coat. Grill 1-2 minutes per side, turning once, until prawns are light pink and barely cooked through. SALAD: Combine all ingredients except prawns in a large bowl; toss with enough Citrus Honey Vinagrette to coat. Divide between 4 large plates and top with grilled prawns.