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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.
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What You Need:
(To Serve: 4 - 6)
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2 small heads leafy lettuce, washed, dried, and chilled
3 cups diced, cleaned, cooked crayfish meat
3 hard-boiled eggs, shelled and sliced
½ cup olive or salad oil
3 tablespoons wine vinegar
1 teaspoon sugar
½ teaspoon dry mustard
3 tablespoons chopped fresh dill
Salt, white pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Shred lettuce, leaving some leaves to use as a lining for the salad bowl.
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2. When ready to serve, line a salad bowl with lettuce loaves.
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3. Arrange shredded lettuce, crayfish, and egg slices in layers over the lettuce leaves.
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4. Combine remaining ingredients and servo with the salad.
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