50g Japanese (panko) breadcrumbs
2 baby fennel bulbs
juice of 1-2 lemons
60g watercress sprigs
2 ruby grapefruit, cut into segments
1 small red onion, finely sliced into rings
24 cooked prawns, peeled and deveined, with tails intact
1 large or 2 small avocados, quartered then sliced into 5mm slices
Ruby Grapefruit Dressing:
600ml ruby grapefruit juice, strained
60ml (¼ cup) verjuice
1 heaped tablespoon brown sugar, plus extra to taste 100ml grapeseed oil
60ml (¼ cup) extra virgin olive oil
sea salt and freshly ground black pepper
juice of ¼ lemon
To make the ruby grapefruit dressing, put the grapefruit juice, verjuice and brown sugar in a non-reactive saucepan over medium heat. Bring to the boil then reduce the heat and simmer until the mixture reduces to 250ml (1 cup). Remove from heat, allow to cool slightly, then whisk in the combined oils. Adjust the seasoning with sea salt, black pepper, lemon juice and extra sugar is necessary to suit the tartness of the grapefruit. The dressing can be made in advance and will keep stored refrigerated in an airtight container for up to two weeks.
Heat a non-stick frying pan over medium heat. Add the bread crumbs, season with a little sea salt and black then toast in the hot pan, tossing frequently so they toast evenly. Remove from the heat and allow to cool to room temperature. Store in an airtight container until ready to use.
Using a mandolin, very thinly shave the baby fennel then immediately place into a bowl of water and lemon juice (acidulated water) to prevent it from discolouring. Drain then pat dry with paper towels.
In a mixing bowl, toss the fennel, watercress, grapefruit segments, red onion and half the breadcrumbs with enough ruby grapefruit to moisten.
To serve, arrange half the prawns and avocado over the base of each serving plate. Top with a handful of watercress salad, then the remaining prawns and avocado. Finish with another handful of the salad on top, ensuring the grapefruit segments are distributed evenly among serving plates. Sprinkle over the remaining breadcrumbs and drizzle a little of the dressing around the plate.
WINE SUGGESTION 2008 Wenzel ‘Furmint’ Burgenland $30