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?
What’s the serving size?
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.
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.