Crayfish salad with roasted courgette
A fresh crayfish salad with lightly toasted courgette, lemon and fresh tarragon. The courgette forms the base and the crayfish stay nicely juicy on top: a light, refined starter with a French touch.
Serves: 4 (starter)
Preparation: 15 minutes
Cooking: 10 minutes
Total time: 25 minutes
Ingredients
- 250 g crayfish, cooked and peeled
- 2 medium courgettes
- 1 small shallot, very finely chopped
- 1 lemon (zest and juice)
- 4 tbsp extra virgin olive oil
- 1–2 tbsp fresh tarragon, very finely chopped
- 1/2 tsp Dijon mustard
- sea salt
- freshly ground black pepper
- Optional: 20 g almonds, roughly chopped and briefly toasted
- Optional: extra lemon zest to finish
Preparation
- Slice the courgettes into long, thin ribbons using a mandoline or vegetable peeler.
- Zest the lemon (yellow part only) and squeeze out the juice.
- Finely chop the shallot.
- Finely chop the tarragon.
- Pat the crayfish dry.
Method
- Heat the pan
Heat a large frying pan until very hot and add 1 tbsp olive oil. - Briefly toast the courgette
Fry the courgette ribbons in two batches over high heat for 30–60 seconds per batch: just coloured, still springy. - Let the courgette steam off
Spread the courgette out on a plate lined with a clean cloth or kitchen paper and let it steam off for 2 minutes. - Whisk the dressing
In a bowl, whisk the remaining olive oil with lemon juice, lemon zest, shallot and Dijon mustard into a smooth dressing and season with pepper and a small pinch of salt. - Toss the courgette with the dressing
Toss the courgette with about 1/3 of the dressing, just enough to make it glossy. - Toss the crayfish with the dressing and tarragon
Gently toss the crayfish with the rest of the dressing and the tarragon. - Divide the courgette
Loosely divide the courgette among four small coupe glasses or little glasses. - Spoon the crayfish on top
Carefully spoon the crayfish on top. - Finish the salad
Finish with a little extra tarragon and, if desired, some lemon zest and toasted almonds.
