Layered Crayfish Salad

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Ingredients:

  • Carrots – 115 gms, peeled and grated
  • Little Gem Lettuce – 1, shredded
  • Canned Sweetcorn Kernels – 85 gms, drained
  • Cucumber – 1/3, diced
  • Cooked Crayfish Tails in Brine – 175 gms, drained completely
  • Cayenne Pepper – 1/2 tsp
  • Lemon Wedges – to garnish

For the Dressing:

  • Mayonnaise – 8 tblsp
  • Tomato Ketchup – 1 tblsp
  • Worcestershire Sauce – 1 tsp
  • Lemon Juice – 1 tblsp
  • Salt and Pepper

Method:

  1. To make the dressing, put all the ingredients into a small bowl and mix well.
  2. Divide the grated carrot, lettuce, corn and cucumber between 4 bowls.
  3. Spoon over the dressing and pile the crayfish tails on top.
  4. Sprinkle with the cayenne pepper.
  5. Garnish with lemon wedges.
  6. Serve.

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