Spot Prawn Louie Chop-Chop Salad

Spot Prawn Louie Chop-Chop Salad.

This salad packs a lot of good flavours and is simple to create. The dressing I use for this is minus the ketchup chili and in place I add some buttermilk.

1/4 cup buttermilk or original use is chili sauce ketchup.
1/4 cup minced scallion.
1 tablespoon minced verde green olives.
2 teaspoons fresh lemon juice.
1 teaspoon Worcestershire sauce.
1 teaspoon bottled horseradish.
Fresh grinds of Salt and pepper to taste.

Cucumber, avocado, ice berg lettuce chunks, celery, red pepper and fresh peeled spot prawns. Place into a bowl and toss with the dressing recipe below.
1 cup homemade mayonnaise.[1 large egg yolk*1 1/2 teaspoons fresh lemon juice1 teaspoon white wine vinegar1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste3/4 cup canola oil, divided. reparation
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl.

Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color).

Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
Variation: To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil. ]

Makes a nice quick lunch.