Harvest Salad with Crayfish
A fab entrée option, the components of this salad can be prepared in advance, so you just need to assemble when it’s time to serve.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 cooked crayfish, meat removed and shredded
- 1 large fennel bulb, thinly sliced
- 2 radishes, thinly sliced
- 1 red delicious apple, thinly sliced
- ½ cucumber, thinly sliced
- 4 eggs
- 2 tbsp chives, finely chopped
- 2 tbsp fennel leaves, finely chopped
For the Dressing
- 100 mL coconut cream
- 1 tbsp fish sauce
- 1 shallot, very finely diced
- ½ tsp garlic, minced
- ½ stalk lemongrass, white part only, very finely diced
- ½ tsp brown sugar
How do I make it?
- Bring a saucepan of water to a gentle simmer. Crack eggs one at a time, into a ramekin, then slide into the simmering water. Poach for 6-7 minutes or until the whites have set, then remove from the water with a slotted spoon and set aside.
- Meanwhile prepare salad by combining sliced fennel, radishes, apple, cucumber, and crayfish in a large bowl and tossing well.
- Make the dressing by combining all ingredients in a jar and shaking vigorously to combine.
- Divide salad amongst bowls, pour over dressing and add an egg to each bowl. Garnish with chives and fennel leaves and serve immediately.
TOP TIPS
- If you have a mandoline it will make slicing much easier.
- You can add the salad ingredients to a bowl and whisk thoroughly if you don’t have a jar on hand to shake the dressing.
- If you are slicing your salad ingredients in advance, be sure to squeeze a little lemon over the apple to stop it discolouring.
