Prawnarama!

What a lovely appetizer to show off to your family and friends! Radicchio is a garden plant from the north of Italy and is also known as red Treviso or red chicory. It offers a spicy bitterness that can add a bite to dishes when used raw, or that can be tamed through grilling or roasting. Radicchio is a good source of vitamin B and vitamin C, calcium and phosphorus. Check out Epicurious for more radicchio recipes.

Serves 8 (as an appetizer)
recipe from Australian Gourmet Traveller

16 cooked king prawns, peeled and intestinal track removed
1 tablespoon white wine vinegar
3 egg yokes
1 teaspoon Dijon mustard
125ml (1/2 cup) olive oil
16 inner radicchio leaves, trimmed and washed, to serve
thickly sliced avocado (about 2)
1 bunch fresh tarragon leaves, finely chopped

Whisk egg yokes, mustard and vinegar in a bowl. While whisking, gradually add oil, starting with one drop at a time, then in a thin steady stream until thick and emulsified (season to taste). Fold through tarragon. Place a prawn in each radicchio leaf, add a slice of avocado and dress with tarragon mayonnaise. Serve immediately.

The Culinary Chase’s Note: So easy to make and the flavor of the tarragon mayonnaise helped to reduce the bite out of the radicchio. Enjoy with a ripe, tropical-fruity verdelho. Cheers!