Crayfish and herb salad

Name: Crayfish and herb salad
Cook time: 30 min
Cuisine: French
Ingredients: 2 x 900g crayfish, cooked; 2 handfuls flat leaf parsley leaves, washed; 2 handfuls coriander leaves, washed; 2 bunches chives, cut into 2 cm pieces; 1 handful basil leaves, washed; 100ml extra virgin olive oil; 250g mayonnaise; 20ml white wine vinegar; 3 corn cobs, cooked in boiling water; 1 lebanese cucumber, washed and thinly sliced; 3 handfuls watercress, picked and washed; Sea salt; Freshly ground white pepper; 1 punnet baby basil, leaves trimmed

Jeremy and Jane Strode

October 19, 2011

Time:< 30 mins

Bugs or prawns can be used instead of crayfish in this salad. Serving a light seafood entree is always a good idea before getting into the serious business of ham and turkey.

Ingredients

2 x 900g crayfish, cooked
2 handfuls flat leaf parsley leaves, washed
2 handfuls coriander leaves, washed
2 bunches chives, cut into 2 cm pieces
1 handful basil leaves, washed
100ml extra virgin olive oil
250g mayonnaise
20ml white wine vinegar
3 corn cobs, cooked in boiling water
1 lebanese cucumber, washed and thinly sliced
3 handfuls watercress, picked and washed
Sea salt
Freshly ground white pepper
1 punnet baby basil, leaves trimmed

Method

Remove flesh from crayfish and slice each into nine thin medallions. Reserve.
Blend 1 handful each of parsley and coriander, half the chives and basil (reserving a few baby basil leaves) with olive oil. Stir through the mayonnaise and vinegar. Season to taste.
Cut corn off the cob in shards. Place in a bowl with cucumber, watercress, remaining chives, coriander and parsley. Toss gently and divide evenly onto 6 plates. Place 3 crayfish slices on top of each.
Spoon over herb mayonnaise. Sprinkle with baby basil.

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