AT A GLANCE
French cooks are renowned for composed salads that make the most of whatever is in season. This version makes for a super-fresh light lunch or dinner. We've used baby cucumbers here, but if they're unavailable, Lebanese cucumbers would work well, too.
|01||Combine prawns, wine, chopped shallot, celery, thyme, garlic and 150ml water in a saucepan and bring to a simmer over medium-high heat. Remove from heat and stand to cook prawns through (5 minutes). Drain prawns (discard cooking liquid), peel, leaving tails intact, and devein.|
|02||Combine cucumber, sliced shallot and vinegar in a bowl and stand to infuse for 5 minutes. Add oil and lemon juice, season to taste and toss to combine, then add prawns and toss to coat. Arrange in layers on a platter, scatter with baby lamb’s lettuce, watercress and chervil and serve.|