Those of us of a certain vintage will recall the original ‘prawn cocktail’ which started popping up in the late 60s and early 70s. The last word in sophistication, it featured lettuce, prawns and sometimes a wedge of lemon, fetchingly displayed in a martini glass. The key was the not-so-secret Marie Rose sauce, a blend of mayonnaise and tomato sauce with a touch of Worcestershire or horseradish for a little extra kick. Having taken centre-stage at many a Kiwi dinner party, over the years the dish slowly went out of fashion, apart from the odd retro resurrection. While we won’t be breaking out the cocktail glasses any time soon, this combination salad doesn’t just breathe life into the original, it is a spectacular reinvention!
FOR THE FULL RECIPE CHECK OUT THE CHRISTMAS ISSUE OF DISH, ON-SALE IN NEW ZEALAND ON NOVEMBER 6TH, OR AVAILABLE TO BUY AT YOUR LOCAL SUPERMARKET OR BOOKSTORE.
DRESSING: Whisk all the ingredients together and season with salt.
Cook the prosciutto in a hot, lightly oiled frying pan until golden and crisp.
TO ASSEMBLE: Put the cos leaves and prosciutto on a large platter or board.
Fill with the prawns, cucumber and red onion then nestle in the avocado. Top with the chives and drizzle with some of the dressing, serving the rest alongside.