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Crawfish Salad

ingredients

serves 4
1 crawfish
1 clove garlic, crushed
1-2 teaspoons Dijon mustard
3 teaspoon clear honey
4 tablespoons natural yogurt
4 tablespoons mayonnaise
salt and freshly ground black pepper
1 endive
1/2 cucumber, peeled and diced
1 honeydew melon, scooped out and chunked
squeeze of lemon or lime juice
ribbons of lettuce or endive to garnish (optional)
brown bread and butter to serve

method

1. Cook the crawfish, if alive, or buy a cooked crawfish from the fishmonger, and extract the meat.

2. Reserve the antennae for use as a garnish, if desired.

3. Beat together the garlic, mustard and honey, and gradually add the yogurt to make a smooth mixture.

4. Stir in the mayonnaise to finish the dressing and season to taste with salt and pepper.

5. On a round platter, make a base of the endive leaves.

6. Make an outer circle of the diced cucumber and chunks of melon.

7. Combine the crawfish meat with the dressing and heap into the centre.

8. Sprinkle with lemon or lime juice and cover with ribbons of endive or lettuce to garnish, if liked.

9. Serve with brown bread and butter.

You could also use the reserved spiny antennae of the crawfish to garnish the dish, if desired.

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