WARM PRAWN AND ESCAROLE SALAD

My Cellar

Serves 4

1 cup (250 ml) quinoa

2 cups (500 ml) water

salt and freshly ground pepper, to taste

2 tbsp (30 ml) unsalted butter

1 tbsp (15 ml) grapeseed oil

2 garlic cloves, minced

2 tsp (10 ml) fish sauce

8 radishes, trimmed and cut into thin wedges

1¼ lbs (625 g) large prawns, peeled and deveined

1 large head escarole, torn into large pieces, about 10 cups (2.5 L)

3 tbsp (45 ml) grated Parmesan, divided

1 tbsp (15 ml) lemon juice

1 lemon, cut into wedges, to serve

Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.