Crayfish Summer Salad
Ingredients
1.5-2kg freshly cooked crayfish
1 large papaya
1 avocado
1 small cucumber
½ red onion, sliced paper thin
2 cups baby spinach leaves
Dressing
Large bunch flat-leafed parsley (around 1 cup when chopped)
Juice and grated zest of 2 limes
¼ cup fruity extra virgin olive oil
salt and freshly ground black pepper
extra lime wedges, to garnish
Description
I always treat crayfish – the richest of all seafood, I think – as a real treat, and find I need only a little of it to make me happy. Served like this, with refreshing cucumber and chunks of papaya and avocado, it makes a simple and elegant starter that can be prepared ahead for festive occasions.
Method
Remove all the meat from the crayfish tail and legs, and cut the tail flesh into 5cm chunks.
Cut the papaya in half, remove the seeds and cut the flesh into 3cm chunks. Peel the avocado, remove the stone and cut the flesh into 3cm chunks. Peel the cucumber and cut into 6cm long batons. Toss the papaya, avocado, cucumber and onion together in a bowl and set aside.
Slice the spinach leaves very finely, which makes a ‘chiffonade’, or salad or finely cut leaves.
For the dressing, mix the parsley, lime juice and zest, olive oil and seasoning together in a screw-top jar, shaking to combine well.
To assemble, divide the baby spinach among six plates. Scatter the papaya salad around each dish and top with equal portions of crayfish. Spoon the dressing over each serving, garnish with a lime wedge and serve at once.
Categories
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