Contributed by Lisa (adapted from Matthew Bigg's Complete Book of Vegetables)

This is a tasty way to enjoy Corn Salad (or Lamb's Lettuce). For more information on this winter salad green, please see the "Food Tips, Hints, and Articles" section of our Recipe Archive.

Corn Salad has an interesting taste of its own, so it is nice to keep the vinaigrette quite mild to avoid overpowering its unique flavour.

Ingredients

1 bag Corn Salad, washed and trimmed

10 prawns
1-2 Tbsp sesame seeds
2 tsp olive oil
salt & pepper to season the prawns

Vinaigrette: lemon juice, balsamic vinegar, olive oil, dijon mustard, salt & freshly-ground pepper, fresh sage, parsley, and/or chives

Note: If you wish to make a larger salad, other varieties of greens may also be used, such as lettuces, spinach, or steamed kale or chard, in conjunction with the Lamb's Lettuce.

Instructions

Peel prawns, and season with salt & pepper. Coat generously with sesame seeds. Heat 2 tsp olive oil (or butter) in a small frying pan, and lightly saute the prawns until golden on both sides.

Make a vinaigrette with the above ingredients (go easy on the vinegar and mustard, to ensure a mild vinaigrette).

Wash greens and arrange on a plate. Arrange prawns on the greens, sprinkle with vinaigrette, and serve!

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