Crayfish Salad
Ingredients
- 32 freshwater crayfish cooked
- 4 tablespoons home-made mayonnaise
- 4 tablespoons fromage blanc
- 2 tablespoons tomato ketchup
- 1 tablespoon fennel or dill leaves finely chopped, plus a few whole leaves to garnish
- Mixed salad leaves: radicehio red lettuce, spinach, sorrel, dandelion, endive, cornsalad (lamb's lettuce), Watercress (salad cress), as available
- 1 lemon quartered
Instructions
- Shell the crayfish, reserving 4 intact to use as a garnish.
- Whisk together the mayonnaise, fromage blanc, tomato ketchup and herbs to make the dressing.
- Wash and pat dry the salad leaves and make a pretty arrangement on each of four elegant plates.
- Arrange the shelled crayfish on the leaves and top with some of the dressing.
- Tuck one whole crayfish into the leaves on each plate as a garnish, with a sprig or two of fennel or dill and a quarter of lemon.
Calories: 237 kcal
Carbohydrates: 6 g
Protein: 16 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 134 mg
Sodium: 285 mg
Potassium: 304 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 294 IU
Vitamin C: 15 mg
Calcium: 83 mg
Iron: 1 mg