Crayfish Salad
This salad is a breeze to put together which makes it perfect for summer entertaining. Featuring fresh flavours and a vibrant dressing it is a delight for the tastebuds.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
For the Dressing
- 1 cup mayonnaise
- 2 tbsp runny honey
- 1 tbsp pineapple juice
- 1 tbsp white vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 tsp mustard powder
- 2 tsp fresh tarragon, finely chopped
- Pinch of finely chopped flat leaf parsley, plus extra for garnish
- Pinch of finely chopped chives
For the Salad
- 1 iceberg lettuce, washed and leaves torn
- 2 Granny Smith apples, thinly sliced (use a mandolin if you have one)
- ½ red onion, finely sliced
- 1 cooked crayfish, meat removed and finely chopped
- ½ tsp smoked paprika
How do I make it?
- Add mayonnaise and honey to a small bowl and whisk to combine. Add pineapple juice, vinegar, lemon juice, and mustard powder and whisk to combine. Toss in tarragon, parsley, and chives and fold through. Set aside.
- Arrange lettuce in serving bowls. Spoon over some of the dressing, then add slices of apple, red onion, and crayfish. Dust with paprika, garnish with parsley, and serve.
TOP TIPS
- The tartness of the apples offsets the sweet flavours in this recipe. Use a mandolin to slice the apples as thinly as possible, or if you don’t have a mandolin use a very sharp knife.
- Dressing can be prepared in advance and stored for up to 1 week in the fridge.
