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Crayfish salad

February 16, 2011 Leave a comment
Jokirapusalaatti

Crayfish salad

This crayfish salad is easy to make even though it contains quite a long list of ingredients. It’s a nice, healthy and beautiful dish to serve any time!

Ingredients (serves 4):

  • 250g Romanesco cauliflower (I just love how this veggie looks!)
  • 250 g Broccoli
  • 100 g Kidney beans (you can use more if you like)
  • salt
  • 4 mini pineapples (I bought regular sized pineapples. It all depends on how big portions you’d like to make. Mine was a lunch size)
  • 2 Oranges
  • 4 Mandarins
  • 150 g Celery
  • ½ bundle of fresh dragon
  • ½ bundle of dill
  • 1,25 dl olive oil
  • Juice of 0,5-1 lemon
  • 400 g crayfish
  • Black pepper
  • Worchestershire sauce

Preparation

  1. Clean and wash the broccoli and romanesco. Separate inflorescences. Clean and was the kidney beans and cut them in short pieces. Boil the vegetables in salted water for approximately 3 minutes. Rinse with cold water and strain.
  2. Slice off the “hats” of the pineapples and scrape the contents out. Peel the oranges and the mandarins. If you have time and energy – the salad is even better if you only use the pulp from the oranges and mandarins as fruit files of a sort. If you don’t feel like going through all the trouble, don’t worry – the salad will still taste gerat if you just dice the fruit.
  3. Clean and wash the celery, then cut it into small pieces. Mix the fruit, celery, romanesco and broccoli.
  4. Wash and dry the herbs, finely chop them and mix with lemon juice and olive oil. Add the crayfish into the salad. Season with salt, pepper and Worchestershire sauce. You can also add the lemon-oil-herb dressing or serve it separately.
  5. You can use the pineapple “hats” for decoration.

Photo @ Hanna Stolt

Original recipe from a book (a Finnish translation) called “Salaatteja” (Salads)