The citrus yuzu jam creates a delicate aromatic dressing that provides a perfect counterpoint to the crunchy shaved Fennel and Apple Salad. Topped with fresh succulent prawns and salty tobiko, this is an exquisite salad!
For pre-cooked shelled prawns (shrimp), remove heads and de-shell.
Wash radishes well and remove any excess dirt. Slice thinly and cut into matchsticks.
Slice apple into thin matchstick strips and place into a bowl of cold water with lemon juice.
Shave fennel with a mandoline or thinly slice with a sharp knife. Place shaved fennel into water to stop oxidation as well.
Dressing
Add yuzu jam with yuzu juice and stir until combined.
Then add avocado oil and mix in with yuzu combination.
Add water and tamari to dressing and mix well. Taste and adjust flavours if needed. If you don’t find the yuzu taste strong enough, add another teaspoon of yuzu juice.
Assembly
In a large mixing bowl, add fennel, apple, radish and arugula (rocket leaves).
Dress salad with ¾ yuzu jam dressing and toss well.
Let salad sit in dressing for a couple of minutes so the salad absorbs the citrus flavours.
Tumble dressed fennel and apple salad onto your serving plate.
On top of salad, place fresh prawns (shrimp) and then scatter tobiko to finish.
Before serving, drizzle remainder of the yuzu jam dressing over salad.
Notes
You can use raw prawns as well. Boil for 4-5 minutes on high heat or until cooked. The prawns are cooked when they float to the top of water and turn opaque in colour. Remove prawns from heat and run under cold water to stop further cooking.
If you don’t have avocado oil, try grapeseed oil or another one that is mild in taste.
Great salad to prepare for lunch or light dinner.
Yuzu juice, Yuzu Jam and Tobiko (flying fish roe) can be purchased from Japanese, Korean or Asian grocery stores.
The final consistency of the dressing is a little thicker than normal salad dressings because there is citrus peel in the yuzu jam. However, it should be fluid enough to be able to coat the salad well.