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This salad is filled with elegant motifs of Italian cuisine. It is incredibly delicate, full of odours and also very useful. After all, the crayfish meat is easily assimilated and is rich in valuable protein. There are a lot of amino acids, rare vitamins and micronutrients.

In this salad, flavoury and delicious crayfish tails taste originally and are balanced...

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This salad is filled with elegant motifs of Italian cuisine. It is incredibly delicate, full of odours and also very useful. After all, the crayfish meat is easily assimilated and is rich in valuable protein. There are a lot of amino acids, rare vitamins and micronutrients.

In this salad, flavoury and delicious crayfish tails taste originally and are balanced together with the rest of the products. Give yourself a treat!

Method: 

Prepare crayfish tails, the main ingredient of the salad. For this, first prepare the green oil: chop parsley finely, add some salt and Extra Virgin olive oil. In this spicy mixture, pickle crayfish tails for about 10 minutes. Add the fragrant herbs and start low heating the crayfish tails in a saucepan. After simmering the delicacy, let it cool down.

For the sauce, mix sour cream with mayonnaise, add the remaining ingredients, whisk with an immersion blender at low speed. Put the cooked sauce in the refrigerator, giving it time to brew and cool.

Wash vegetables, greens, dry them, remove thick stalks off lettuce leaves. Put them into a deep bowl, add young rocket leaves, diced tomatoes and half-rings of red onions. Fine grate wet carrots. Treat the stalk of celery with boiling water, remove the coating and slice it into a salad bowl. Add fragrant sauce for crayfish tails, gently mix everything.

To serve: 

Arrange the dressed salad in the centre of the serving plate, alternating it with slices of spicy goat cheese. For the décor, use the fine grated carrots and drops of green oil.

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Ingredients 4 persons
  • INGREDIENTS
  • 100 g ready-to-eat crayfish tails
  • 40 g goat cheese
  • 50 g mesclun salad
  • 50 g rocket leaves
  • 30 g celery stalk and leaves
  • 50 g tomatoes
  • 30 g carrots
  • 30 g red onion
  • 20 ml olive oil Extra Virgin
  • 10 g parsley
  • SAUCE
  • 30 g mayonnaise
  • 20 g sour cream
  • 10 g lemon juice
  • pepper
  • garlic
  • Balsamico Bianco vinegar
  • Tabasco sauce
  • dried basil.
Recipes. The Cook & Chef Institute