Crayfish and herb salad

all details

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.

Crayfish and herb salad
Photo: Jennifer Soo

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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  • Main Ingredients - Fish, Shellfish
  • Cuisine - French

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