Layered Crayfish Salad

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.