30 large green prawns peeled with tail removed
12 medium Kipfler potatoes
100 ml good quality balsamic vinegar
250 ml extra virgin olive oil
6 Roma tomatoes
500 gr green beans
2 shallots finely chopped
4 garlic cloves
pinch sea salt
pinch thyme leaves
white truffle oil
salt and pepper
Peel potatoes and cook in the chicken stock.
Make a vinaigrette with the balsamic and olive oil, salt and pepper.
Place potatoes in the vinaigrette whie they are still hot.
Leave to marinate overnight.
Blanch and peel tomatoes, cut in half lengthwise and remove seeds.
Place on an oiled tray and sprinkle with chopped garlic, thyme, sea salt and pepper.
Dry in oven at 80 degrees for two hours
Top and tail beans and plunge into boiling salted water for about four minutes then refresh immediately in iced water.
Split the beans lengthwise and then each half into four. You will have eight thin strips from each bean.
Make a vinaigrette with garlic, Dijon mustard, lemon juice, balsamic and olive oil (one part acid to three parts oil)
slice potatoes and arrange in a circle in the middle of the plate.
Saute prawns in very hot olive oil and arrange on the top of potatoes.
Dress the beans with the chopped shallot and vinaigrette and pile on top of the prawns
Top with the dried tomatoes and drizzle the salad with truffle oil.
September 14, 1995