2 small lemons (cut into wedges)
1kg medium cooked prawns (peeled, deviened)
1 bunch watercress, leaves picked, washed, dried
2 tablespoons finely chopped fresh dill
2 tablespoons chopped chives
1 chopped avocado
2 egg yolks
2 tablespoons white vinegar
1 teaspoon horseradish cream
1 garlic clove, crushed
125ml (1/2 cup) olive oil
Splash of warm water
Pinch of salt
1.To make dressing, place egg yolks, vinegar, horseradish and garlic in bowl of a food processor or blender. With motor running, gradually add oil in a thin steady stream, occasionally stopping to scrape down side of bowl or blender, until mixture is thick and pale. Add the water and process until combined. Taste and season with salt.
2.Divide watercress among 4 serving glasses or bowls. Combine prawns, avocado, dill and chives in a bowl and mix with care. Divide mixture among serving glasses or bowls.
3.Drizzle salads with horseradish dressing. Serve immediately with lemon wedges.