TC Recipe: Salad of Prawns and Cherries

August 24 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Signature Rosé
Serves 2



  • 8 ea Jumbo prawns, peeled and deveined
  • 8 ea Bing cherries, halved and pitted
  • 1 ea Small fennel bulb, shaved
  • 2 c. Mesclun salad mix
  • 1 ea Lemon
  • 6 T Olive oil
  • 1 T Parsley, chopped
    salt & pepper


Blend the juice of the lemon with 5 tablespoons olive oil. Add the chopped parsley.

Saute the prawns with 1 tablespoon olive oil.

Toss the fennel, cherries, and salad mix with the lemon dressing. Top with the prawns. Simple and delicious.