WARM PRAWN AND ESCAROLE SALAD - Salad Recipe | BCLIQUOR

Ingredients

• 1 cup (250 ml) quinoa
• 2 cups (500 ml) water
• salt and freshly ground pepper, to taste
• 2 tbsp (30 ml) unsalted butter
• 1 tbsp (15 ml) grapeseed oil
• 2 garlic cloves, minced
• 2 tsp (10 ml) fish sauce
• 8 radishes, trimmed and cut into thin wedges
• 1¼ lbs (625 g) large prawns, peeled and deveined
• 1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
• 3 tbsp (45 ml) grated Parmesan, divided
• 1 tbsp (15 ml) lemon juice