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  Added: Jul 28, 2010  •  Visited (532)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Crayfish Salad
Fins are devotees of crayfish, which are caught during a short early summer season. Restaurants feature them as specialties to be eaten in the shell. A truly delicious food, they're also ingredients in this flavorful weekend supper salad.

What You Need:
  • 2 small heads leafy lettuce, washed, dried, and chilled
  • 3 cups diced, cleaned, cooked crayfish meat
  • 3 hard-boiled eggs, shelled and sliced
  • ˝ cup olive or salad oil
  • 3 tablespoons wine vinegar
  • 1 teaspoon sugar
  • ˝ teaspoon dry mustard
  • 3 tablespoons chopped fresh dill
  • Salt, white pepper to taste

  • How To Cook:
    1. Shred lettuce, leaving some leaves to use as a lining for the salad bowl.

    2. When ready to serve, line a salad bowl with lettuce loaves.

    3. Arrange shredded lettuce, crayfish, and egg slices in layers over the lettuce leaves.

    4. Combine remaining ingredients and servo with the salad.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Finland
    Main Ingredient » Shellfish » Crawfish
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Herbs & Spices » Dill
    Dish » Salads


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