Fresh from the fields.

Recipes from the Behr Kitchen

Romaine Radiccho Salad with Orange Vinaigrette
Ingredients for 4 people
1 romaine lettuce
1 radicchio
2 oranges
400g prawn tails
6 tbsp olive oil
Red pepper

Pull the leaves off both lettuces, then rinse and dry the leaves in a salad spinner before arranging on plates. Fillet the oranges over a plate or bowl to catch the juice. Combine the orange juice with the olive oil and season with salt and red pepper. Fry the prawn tails and arrange with the orange fillets on top of the lettuce leaves. Drizzle the peppery orange vinaigrette over the salad and serve.
Preparation time
30 Min.