Prawns wrapped in Hickory Smoked Bacon with Radicchio, Baby Lettuces & Lentils in a Honey Orange Salsa drizzled with Balsamic Glaze

At a glance
Royal Rose Product: Radicchio
Serves: 4

Description By Executive Chef Michael Kimmel, Tarpys Roadhouse


12 prawns (13/15)
12 pieces pre-cooked Hickory Smoked Bacon
2 heads of Radicchio, cut into thick Julienne
2 cups baby lettuce spring mix
1 cup lentils simmered until tender with garlic, shallots, thyme, salt & black pepper
2 cups Honey Orange Salsa –see recipe below
2 Tablespoon Balsamic glaze – (can purchase prepared)

Honey Orange Salsa
4 oranges, sectioned
1/4 mediun red onion, fine dice
1/2 teaspoon Kosher salt
1 Tablespoon Triple Sec
2 Tablespoons olive oil
2 Tablespoons honey
1/2 teaspoon jalapeno, seeded, minced
1 Tablespoon red bell pepper, small dice
1 teaspoon basil leaves, chopped fine
1/2 teaspoon garlic, minced
1 teaspoon shallots, minced
1/2 teaspoon black pepper, ground
1 scallion, sliced very thin

Wrap prawns with bacon, use a toothpick to secure the bacon. Prepare the Honey Orange Salsa.
Roast prawns in a 350 degree oven till cooked through, set aside. Toss the radicchio, spring mix and cooked Lentils in a mixing bowl with 1 cup of salsa. Position the salad in the center of the plates, arrange roasted prawns around the exterior then drizzled the entire plate with the Balsamic Glaze.

Combine all ingredients, check seasoning level, adjust to suit your liking. Label, date and refrigerate until ready for use.